Talk about a refreshing summer lunch! This Watermelon Greek Salad recipe from the National Watermelon Promotion Board is the perfect way to beat the heat this summer while using up leftover watermelon, kale or feta.

  • Prep Time

    20 minutes

  • Cook Time

    0 minutes

  • Total Time

    20 minutes


● 3 cups kale, finely chopped
● 2 cups diced watermelon, seeded
● 2 cups peeled and diced English cucumber
● ½ cup diced red onion
● 1/2 cup Kalamata olives, cut in halves
● 4 tablespoons extra-virgin olive oil
● 2 tablespoons balsamic vinegar
● 1 teaspoon minced garlic
● 1 tablespoon chopped fresh mint
● Freshly grated pepper
● 1/2 cup crumbled feta cheese


  1. In a large bowl, add kale, watermelon, cucumber, onion and olives.

  2. In a small bowl, whisk oil, vinegar, garlic, mint and pepper.

  3. Pour dressing over salad and toss thoroughly. Top with feta cheese.

  4. Serve and enjoy!

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