When the temperature hits near or above 80 degrees F, it’s the perfect time to make a watermelon Greek salad to help combat the heat.
Backstory
I used to think watermelon was made up of only water and sugar without much nutritional value but after my acupuncturist recommended I eat more of the fruit to help with a severe eczema flare-up I am currently experiencing, I decided to do more research.
It turns out watermelon is a high antioxidant food that’s packed with nutrients and low in calories!
It’s high in vitamin A and C as well as lycopene, a powerful antioxidant, so it’s beneficial for someone, like myself, with an eczema rash. It also consists of 91% water which helps keep you hydrated during the hot summer weather. Since watermelon is high in sugar with little to no protein or fat, it is recommended to eat it on its own in moderation as it can quickly spike blood sugar levels or pair it with healthy foods with protein and fat to slow down that process. For more health benefits of watermelon, click here.
I made this salad exactly a year ago and fell in love with it right away. To me, it’s the quintessential summer salad that’s perfect for eating when the temperature is closer to triple digits and you don’t have the energy to stand in front of a hot stove or oven.
This salad is also a perfect BBQ side dish to pair with grilled veggies, meat, or fish. It’s easy and inexpensive to make but be sure to eat it right away as it doesn’t hold up well. Once the salad is assembled, you have 1-2 days to eat it before it starts to lose its shape so to speak.
Recipe Notes
I adapted this recipe from Mark Bittman’s Greek-Style Watermelon Salad with a few alterations. Since I’m not eating dairy these days, I omitted the feta (making this a vegan dish), increased the olives and I also replaced the vinegar with lemon juice to give it a brighter flavor. You can, of course, add feta to make it more “Greek” and vegetarian but keep in mind that it will increase the total cost of this meal. I will be adding feta to Antony’s serving and have included it in the photo as an option.
Note: If you’re adding feta, add crumbled or cubed feta (up to ⅓ cup) before tossing.
Watermelon Greek Salad
Ingredients
- 3 cups watermelon cubed ($1.00)
- 3 tomatoes (medium) chopped ($2.00)
- 1-2 japanese cucumber deseeded, chopped ($1.50)
- 1/3-1/2 cup kalamata olives pitted ($1.00)
- 1/2 red onion (small) thinly sliced ($0.45)
- olive oil ($0.01)
- lemon juice ($0.00)
- fresh mint ($0.01)
- fresh parsley ($0.01)
- salt & pepper ($0.02)
Instructions
- Assemble all your ingredients.
- Cut watermelon into cubes making sure to remove seeds and place in large mixing bowl.
- Add chopped tomatoes.
- Add deseeded and chopped cucumbers. (If using regular cucumbers peel the skin as it can be bitter.)
- Add thinly slice red onion and pitted kalamata olives.
- Tear parsley and mint into bowl. (If you're adding feta, add it now)
- Drizzle with olive oil and lemon juice. Lightly season with salt and pepper then gently toss all ingredients together and serve. Enjoy!
Recipe Notes
* Note regarding pricing: The lemon used in this recipe is from my garden which is why there is no price listed. The price for some of the pantry items such as olive oil, salt and pepper takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire item.
** All prices in US dollars.