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Home ► Recipes ► American

Watermelon Salad

Updated: 05.23.24 | Marc Matsumoto | Leave a Comment

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With crisp watermelon, savory tomatoes, and refreshing mint on a bed of tangy Labneh, this delightful summer salad comes together in a matter of minutes from a handful of ingredients.
Recipe Video
Crisp sweet watermelon, savory tomatoes and creamy labneh come together in this refreshing summer salad.
Does watermelon work in a savory salad?

I used to think the answer to this was "no" as it's too watery and sweet, but after having it paired with tomatoes, I've changed my mind. The watermelon makes the tomatoes taste sweeter, and the tomatoes lend savory umami that makes the salad work. This salad strikes a balance that excites all your tastebuds, as well as providing a variety of textures.

Where does watermelon come from?

Watermelon is a member of the gourd family along with cucumbers and squash and its thought to originate in West Africa. The first watermelons were mostly white rind with only a small bit of red around the seeds. It's only through selective breeding that it's become the sweet juicy fruit that we enjoy today.

What are the ingredients for watermelon salad?

Most watermelon salad recipes call for watermelon, mint, and feta, but in my version, I've added savory peeled tomatoes to balance out the sweetness of the watermelon, and replaced the feta with labneh, a fresh cheese. Labneh is a very versatile ingredient, but it can also be served on its own with veggies or bread, so don't worry about having leftovers. The dressing is a simple lime vinaigrette made with olive oil, fresh lime juice, and salt, and the salad is garnished with fresh mint and pink peppercorns.

What inspired this recipe?

I spend a few weeks cooking with two other chefs at a private retreat in the Colorado Rockies every Summer. This year, the head chef, Stephan, made this amazing watermelon salad that included tomatoes. It's the first time I actually enjoyed a salad made with watermelons, and I couldn't wait to share my version with you guys. I had learned to make Labneh on a food tour of the Middle East, and it made a perfect accompaniment to the sweet and savory salad.

📖 Recipe

Watermelon, tomato, labneh and mint salad with a tangy lime dressing.

Watermelon Salad with Mint and Labneh

By: Marc Matsumoto
Not enough ratings yet
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Prep Time 10 minutes mins
Cook Time 0 minutes mins
Total Time 10 minutes mins
Yield 4 small salads
YouTube video

Units

Ingredients 

  • 300 grams watermelon (cut into bite-size cubes)
  • 250 grams tomatoes (4 small tomatoes, cut into bite-size wedges)

For dressing

  • ¼ cup olive oil
  • 2 tablespoons lime juice
  • ¼ teaspoon salt

For Salad

  • ½ cup labneh
  • 2 sprigs spearmint
  • ¼ teaspoon pink peppercorns (crushed)
  • Sea salt

Instructions

  • To make the dressing, whisk together the olive oil, lime juice, and salt.
    Whisking lime vinaigrette dressing for watermelon salad.
  • Drizzle the dressing over the watermelon and tomatoes and let this marinate for a few minutes.
    Dressing watermelon and tomatoes for salad.
  • Divide the labneh between 4 plates and spread it around with a spoon.
    Spreading labneh on a plate.
  • Arrange the watermelon and tomatoes on top of the labneh.
    Plating watermelon and tomato salad.
  • Garnish the salad with mint. If the leaves are very large, chop them up first.
    Mint, watermelon and tomato salad on a bed of labneh.
  • Sprinkle with the crushed pink peppercorns and sea salt.
    Sprinkling sea salt on a watermelon and tomato salad.
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Nutrition Facts

Calories • 171kcalCarbohydrates • 10gProtein • 4gFat • 14gSaturated Fat • 2gCholesterol • 1mgSodium • 159mgPotassium • 267mgFiber • 1gSugar • 7gVitamin A • 969IUVitamin C • 17mgCalcium • 39mgIron • 1mg

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Marc Matsumoto

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I’m Marc Matsumoto, a former chef raising a family in Tokyo, Japan. I believe anyone can become a great cook with the right ingredients and a few techniques, so I created No Recipes to help you unlock your culinary potential!

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