Watermelon Salad recipe from Matt Horn

© 2022 Quarto Publishing Group USA Inc. Text © Matt Horn. Photography © 2022 Andrew Thomas Lee

Yields 4 Servings
AuthorMatt Horn
Matt Horn on the watermelon salad recipe from his cookbook, Horn Barbecue: "This is such a light summer salad to freshen your palate between barbecue dishes. If you have time, I recommend chilling the salad for about 20 minutes before serving for the best flavor and most refreshing bite."
Find this recipe and others like it in "What Happens When the West Coast Barbecue King Sets out to Conquer Fried Chicken?" from Sunset's 2022 Garden Issue.

How to Make It

1

In a large bowl, toss together the watermelon, mint, basil, olives, olive oil, and balsamic vinegar until well mixed.

2

Top with the feta cheese just before serving.

Ingredients

 6 cups cubed seedless watermelon
 ¼ cup chopped fresh mint
 ¼ cup chopped fresh basil
 ¼ cup Kalamata olives, pitted and sliced
 drizzle of olive oil
 drizzle of balsamic vinegar
 ½ cup feta cheese

Directions

1

In a large bowl, toss together the watermelon, mint, basil, olives, olive oil, and balsamic vinegar until well mixed.

2

Top with the feta cheese just before serving.

Watermelon Salad

Search All of Sunset's Recipes