Easy Watermelon Summer Salad

This sweet and savory Easy Watermelon Summer Salad is perfect for summer! You just need to cut out some fresh ingredients, toss and enjoy. All the goodness without the guilt. Done in 15 minutes.

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 93kcal

Author Oriana Romero

Equipment

Ingredients

4 cups watermelon, cubed
24 oz cherry mixed medley tomatoes, halved
1 English cucumber, small diced
1 cup bean sprouts
½ cup Queso fresco, crumble (or to taste)
Fresh parsley and mint leaves, chopped (optional)

For dressing (to taste)

Instructions

In a large bowl combine watermelon, ripe tomatoes, cucumber and bean sprouts; mix to combine.
Add crumbled queso fresco and some chopped parsley and mint.
Drizzle with olive oil and balsamic glaze. Then sprikle with salt and pepper, toss and serve.

Notes

Recipe Tips:

Watermelon: You can either use a melon baller to scoop the watermelon out into balls, or use a knife to cut the watermelon into squares.
Extras to add in. Feel free to get creative with this salad. Try adding in diced red onion, sliced avocado, or some fresh arugula or baby spinach for more greens.
Seeds: I recommend buying a seedless watermelon and cucumber to save time.

Store: This salad tastes best if served the first day. Watermelon is a super watery fruit, so it won’t hold up too long in the refrigerator.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition