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

Watermelon Salad with Mint and Labneh

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.
Course Salad
Cuisine American
Keyword summer, watermelon
Level Beginner
Main Ingredient Dairy, Fruit
Diet Gluten-Free, Low-Fat, Pescatarian, Vegetarian
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 small salads
Calories 171kcal


  • 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


  • 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.


Calories: 171kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 159mg | Potassium: 267mg | Fiber: 1g | Sugar: 7g | Vitamin A: 969IU | Vitamin C: 17mg | Calcium: 39mg | Iron: 1mg