Best 14 Mint Watermelon Salad Recipes

MINT WATERMELON SALAD

Steps:

• Place watermelon and mint in a large bowl. In a small bowl, whisk lemon juice, oil and sugar until sugar is dissolved. Drizzle over salad; toss gently to combine.

WATERMELON AND CANTALOUPE SALAD WITH MINT VINAIGRETTE

Steps:

• In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
• In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.

SPINACH WATERMELON-MINT SALAD

Steps:

• In a small bowl, whisk together the apple cider vinegar, Worcestershire sauce, vegetable oil, sesame seeds, poppy seeds and sugar. Set aside.
• In a large serving bowl, combine the spinach, watermelon, onion, pecans and mint. Toss with the dressing just before serving.

HALLOUMI, WATERMELON, AND MINT SALAD

Steps:

• Break halloumi cheese into small pieces. Heat olive oil in a skillet over medium heat. Add halloumi and cook and stir until golden, about 3 minutes.
• Toss watermelon cubes, mint leaves, onion slices, and fried halloumi in a salad bowl.

WATERMELON AND CANTALOUPE SALAD WITH MINT AND BASIL VINAIGRETTE

Steps:

• Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
• Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
• Add the watermelon and cantaloupe balls to the carved out watermelon half.
• Add the vinaigrette to the balls and toss to combine.
• Garnish with the mint and basil sprigs and taste.

WATERMELON CANTALOUPE SALAD WITH MINT-BASIL VINAIGRETTE

Steps:

• Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
• Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
• Add the watermelon and cantaloupe balls to the carved out watermelon half.
• Add the vinaigrette to the balls and toss to combine.
• Garnish with the mint and basil sprigs and taste.

WATERMELON, ALMOND, FETA AND MINT SALAD

Steps:

• Combine watermelon, feta, mint, lime juice and olive oil in a medium serving bowl. Stir gently to mix. Season to taste with salt and pepper. Top with Wonderful Almond Accents before serving.

WATERMELON, GREEN ONION, AND MINT SALAD

Steps:

• Combine watermelon, green onions, mint, parsley, and chiles in large bowl.
• Whisk oil and vinegar in small bowl to blend. Pour dressing over watermelon mixture; toss to coat. Season salad generously with salt and pepper.

WATERMELON, FETA & MINT SALAD

Steps:

• In a large bowl, add the watermelon, feta, and mint. Drizzle the Cloud 9 Blackberry Balsamic Vinegar on top and toss lightly to combine.
• Transfer to a serving platter and enjoy!

WATERMELON TOMATO MOZZARELLA BASIL & MINT SALAD

Steps:

• 1. In a large bowl place the watermelon, tomatoes, and mozzarella cheese. Tear the basil and mint leaves into bite-size pieces and add them to the bowl. Drizzle on the balsamic vinegar and olive oil. Add the sea salt and freshly ground black pepper. Toss a few times to mix...I use my hands but can use a large spoon. You don't want to smoosh the fruit though. Serve immediately

WATERMELON/MINT SALAD

Steps:

• In large bowl, mix the watermelon cubes, onion slices and mint.
• In small bowl or mixing cup, blend dressing ingredients.
• Add to watermelon mixture and toss to combine.
• Chill for at least two hours.

GIVE YOUR TOMATOES A SPIN! - WATERMELON, FETA & MINT SALAD

Steps:

• Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes.
• Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning.
• NOTE 1: If you don't have a salad spinner, after the salted tomatoes stand for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. --------.
• Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.
• NOTE 2: If you have less than 1/2 cup of juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (cooking time will be shorter).
• Return tomatoes to bowl and set aside.
• Bring 1/2 cup tomato liquid (discard any extra), shallots, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes.
• Transfer mixture to small bowl and cool to room temperature, about 5 minutes.
• Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 teaspoon salt.
• Add watermelon, mint, feta, and cooled dressing to bowl with tomatoes; toss gently and serve.

WATERMELON, MINT, BASIL, FETA SALAD

Steps:

• Combine watermelon and leaves in large bowl. Whisk together remaining ingredients and gently toss with watermelon. Gently add feta.

WATERMELON, CUCUMBER AND FETA SALAD WITH MINT

Steps:

• Using a melon baller, ball entire watermelon flesh and place in large bowl. Add chopped mint, cucumber, feta, olive oil and salt. Stir gently. Serve.