Watermelon Salad


  1. LOOK – Your watermelon should be firm, symmetrical and free of major bruises or scars. Some minor scratches are okay, however. After all, the purpose of that thick rind is to protect the delicious contents inside. Ripe watermelons should also be dark green in color. Should not be narrower on one end or misshapen; this could mean it grew in fits and starts
  2. LIFT – The ripest watermelons have the most water. And since watermelons are 92 percent water, your watermelon should be relatively heavy for its size.
  3. TURN – Turn your watermelon over and check out its bottom, which should have a creamy yellow spot (also called “the ground spot”). This is where the watermelon sat on the ground while it soaked up the sun at the farm. If this spot is white or greenish, your watermelon may have been picked too soon and might not be as ripe as it should be.
  4. LISTEN – Position the melon two inches from your ear, thump or tap it with your free hand. If not ripe enough, it will sound solid; if too ripe, it will sound thick; if perfect, it will resonate as hollow.

Now that you have chosen the best watermelon, add the ingredients below for a great summer salad!

Watermelon Salad

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
One 8-pound seedless watermelon chilled (about 10 cups),, scooped into balls or cut into 1 1/2-inch chunks
2 cups feta cheese, crumbled
1 1/4 cups pitted kalamata olives, coarsely chopped
1 small sweet onion, cut into 1/2-inch dice
1 cup coarsely chopped mint leaves

In a large bowl, whisk the first four ingredients. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.