• 1/4 cup thinly sliced red onion
  • 1/4 cup fresh lime juice (from 2 large limes)
  • 5 to 6 cups seedless watermelon, cut into 1-inch.  
  • 2 cups chopped cucumbers,  
  • 1 cup packed mint leaves
  • 1/3 cup crumbled homemade cheese or preferred cheese.
  • 1/4 cup extra-virgin olive oil
  • Salt, to taste
  • Freshly cracked black pepper, to taste


Combine the sliced red onions and lime juice in a small bowl. Let it sit until slightly softened (10 to 15 minutes).

In a very large bowl, combine the watermelon, cucumber, mint, and cheese, toss gently. Add the red onion only, not the juice.  

To make the dressing, add the olive oil to the small bowl with the lime juice from the onions. Whisk together and add salt and pepper to taste.

Add the dressing to the salad and toss gently to incorporate. Taste and add more salt and pepper if desired. Serve immediately, or chill for up to 2 hours before serving.

How to Store Watermelon Salad

This salad is best eaten as soon as it’s made, but you can refrigerate it, for a day or two, max, before the watermelon starts to break down.

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