Refreshing Michael Symon Watermelon Salad Recipe with Mint Lime

Michael Symon’s watermelon salad electrifies summer dining with its ingenious flavor profile.

Juicy crimson cubes mingle alongside unexpected companions, transforming an ordinary fruit into a gourmet sensation.

Mediterranean-inspired ingredients weave a tapestry of taste that dazzles the senses.

Tangy herbs and delicate seasonings create a symphony of culinary harmony.

Crisp textures and bold flavors collide in this vibrant dish that transcends traditional salad boundaries.

Summer’s bounty comes alive through each carefully selected ingredient, promising a memorable gastronomic adventure.

Check out this refreshing creation and let your taste buds embark on an unforgettable journey!

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Calories: 170 kcal

Servings: 4

Michael Symon’s Watermelon Salad Ingredients

• Fresno Pepper: Choose bright red, firm peppers with smooth skin for maximum heat and flavor.
• Olive Oil: Select extra virgin for rich, fruity undertones that elevate the dressing's complexity.
• Vinegar: Opt for white wine vinegar to provide a clean, bright acidic note.
• Garlic: Pick plump, firm cloves without sprouts for the most pungent taste.
• Fresh Mint Leaves: Look for vibrant green leaves without brown spots, ensuring maximum aromatic quality.
• Salt and Pepper: Use freshly ground black pepper and sea salt for robust seasoning.

• Watermelon: Select heavy, symmetrical melons with deep red flesh and no soft spots.
• Cucumber: Choose firm, dark green cucumbers without blemishes for crisp texture.
• Scallions: Pick bright green stalks with white bottoms, free from wilting or sliminess.

• Feta Cheese: Seek creamy, tangy cheese with smooth texture and bright white color.

Tools for Michael Symon’s Watermelon Salad

• Glass jar with lid: Perfect for mixing and storing the zesty dressing smoothly.
• Large mixing bowl: Spacious container for tossing salad ingredients with ease.
• Cutting board: Stable surface for chopping peppers, cucumber, and scallions safely.
• Chef's knife: Sharp tool for precise and quick ingredient preparation.
• Measuring spoons: Helpful for adding the right amount of salt and pepper.
• Cheese grater or crumbler: Ideal for breaking feta into delicate, creamy pieces.
• Serving platter or individual plates: Ready to present the vibrant summer salad.

How to Make Michael Symon’s Watermelon Salad

• Craft Fiery Flavor Blast

Grab a glass jar and toss in finely chopped Fresno pepper, minced garlic, and torn mint leaves. Splash in some olive oil and vinegar, then sprinkle a pinch of salt and pepper. Seal the lid tight and shake like crazy until everything dances together. Let the mixture hang out and let its flavor magic begin.

• Create Watermelon Cucumber Fusion

Slice crisp cucumber into thin half-moons and chop juicy watermelon into bite-sized cubes. Scatter thinly sliced scallions across the mix for a zesty kick. Toss everything together with a light hand, letting the ingredients flirt and mingle.

• Finish with Creamy Pizzazz

Drizzle your spicy dressing over the salad and gently fold it through. Crumble tangy feta cheese on top, letting white chunks contrast against the bright fruit and veggies. Pop the salad in the fridge for a quick 10-minute chill to let flavors marry and intensify. Serve immediately and enjoy a summer party in your mouth.

Refreshing Tips for Watermelon Salad

Swap Fresno pepper with jalapeño or serrano for different heat levels, allowing you to control the spiciness of your dressing.

Replace mint with fresh basil or cilantro to transform the salad’s flavor profile, giving a delightful Mediterranean or Mexican twist.

Prepare the dressing and chop vegetables up to 24 hours in advance, storing separately in airtight containers to keep ingredients crisp and fresh.

Add grilled chicken, shrimp, or chickpeas to turn this light salad into a substantial main course that satisfies hunger and provides extra nutrition.

Serving Michael Symon’s Watermelon Salad

• Serve as a Cooling Appetizer: Present this watermelon salad as a refreshing starter for summer gatherings, perfect for beating the heat and exciting taste buds.
• Create a Picnic Centerpiece: Pack this vibrant salad in a portable container for outdoor meals, delivering a burst of flavor that complements grilled dishes and sandwiches.
• Pair with Protein Companions: Complement the salad with grilled chicken, shrimp, or fish to transform it from a side dish into a light, satisfying main course.
• Elevate Brunch Offerings: Showcase this zesty salad as a unique addition to weekend brunch spreads, adding a fresh and colorful element to the meal.

Storing and Planning Michael Symon’s Watermelon Salad

• Store Smartly: Transfer leftover salad to an airtight container, keeping dressing separate to prevent soggy vegetables. Refrigerate components individually for maximum freshness, with salad base lasting 1-2 days and dressing staying good for 3-4 days.
• Prep Ahead Strategy: Chop watermelon, cucumber, and scallions up to 24 hours before serving. Store prepared vegetables in sealed containers to maintain crispness and reduce day-of preparation time.
• Quick Chill Technique: Place salad ingredients and serving bowl in the refrigerator 30 minutes before assembling to ensure a perfectly cool and refreshing dish. Cold ingredients enhance the salad's crisp texture and vibrant flavors.
• Leftover Transformation: Repurpose remaining salad by adding grilled chicken or shrimp for a protein-packed lunch. Alternatively, blend remaining ingredients into a chilled gazpacho-style soup for a creative twist on the original recipe.

Crisp Michael Symon Watermelon Salad Recipe

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4.9 from 17 reviews

• Total Time: 15 minutes
• Yield: 4 1x

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Description

Refreshing michael symon watermelon salad combines crisp watermelon with tangy feta and zesty herbs for summer’s perfect side dish. Guests will savor light flavors and cool textures that make this salad an instant crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 3 cups watermelon (red seedless, large diced)
• ½ cup feta cheese (Greek, crumbled)
• 6–9 tbsps (90–135 mL) extra-virgin olive oil
• 3 tbsps (45 mL) red wine vinegar
• ½ cup cucumber (English, diced)
• ¼ cup mint (fresh, finely torn or chopped)
• ¼ cup scallions (finely sliced)
• 1 small Fresno chile or jalapeno pepper (seeded and minced)
• 1 clove garlic (minced or grated)
• kosher salt
• freshly ground black pepper

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Instructions

1. Dressing Preparation: Combine Fresno peppers, olive oil, red wine vinegar, minced garlic, kosher salt, black pepper, and fresh mint leaves in a glass jar with a tight-fitting lid.
2. Marinade Blending: Vigorously shake the jar to thoroughly incorporate all dressing ingredients, allowing flavors to meld and intensify.
3. Salad Assembly: In a large mixing bowl, gently fold together diced watermelon, thinly sliced cucumber, and finely chopped scallions, creating a vibrant and textured base.
4. Dressing Application: Drizzle the prepared marinade over the salad, carefully tossing to ensure even distribution without damaging the delicate watermelon pieces.
5. Finishing Touches: Sprinkle crumbled feta cheese across the surface, then refrigerate for 10-15 minutes to amplify the salad’s cooling essence. Optional: Garnish with additional mint leaves before serving for an extra burst of freshness.

Notes

• Infuse Dressing Deeply: Shake the jar vigorously to blend ingredients thoroughly, allowing Fresno peppers and mint to release maximum flavor into the olive oil and vinegar mixture.
• Handle Watermelon Gently: Toss salad ingredients delicately to prevent crushing the tender watermelon chunks, maintaining their crisp texture and fresh appearance.
• Optimize Flavor Melding: Let the dressing sit for 10-15 minutes before mixing with salad to allow pepper and herb essences to develop a more complex, balanced taste profile.
• Enhance Serving Presentation: Chill the salad briefly before serving to heighten its refreshing qualities and ensure ingredients are perfectly crisp and cool.

• Prep Time: 15 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Tossing
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 170
• Sugar: 10 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 15 mg