Spicy Watermelon Salad

Total Time
20 mins

Matthew Lewis, chef and owner of the Where Ya At Matt? food truck in Seattle, makes this side dish in the height of summer, when melons are at their best. The cool, sweet juice of the fruit really hits the spot on a hot day.

This recipe, and others like it, can be found in the article “11 Recipes That Star Watermelon, the Unofficial Fruit of Summer.“

Iain Bagwell

3/4 cup red wine vinegar

1 white onion, sliced into thin rings

2 qts. (2 lbs.) cubed watermelon

1/4 cup lime juice

1 jalapeño chile, halved, seeded, and sliced

1 tablespoon chopped fresh basil leaves

1 tablespoon chopped fresh mint leaves

8 ounces feta or cotija cheese, broken into chunks

1/2 teaspoon kosher salt

1 teaspoon pepper

1/4 teaspoon cayenne

Step 1

Heat vinegar in a small saucepan over high heat until boiling. Add onion and cook, turning as needed, until it's pink and most of vinegar is absorbed, about 5 minutes. Spoon onion out of pan, let cool slightly, then roughly chop.

Step 2

Mix remaining ingredients in a large bowl. Add onion and toss just to combine.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories134

% Daily Value *
Total Fat 6.3g9%

Saturated Fat 4.3g22%
Cholesterol 25mg9%
Sodium 413mg18%
Total Carbohydrate 15g6%

Dietary Fiber 1g4%
Protein 5.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Spicy Watermelon Salad