Summer and Memorial Day are just around the corner and today I am sharing one of my favorite side salads for the summer. We made this easy summer watermelon salad countless times last summer and already once this summer! With only a few ingredients, this summer dish is the perfect compliment for your next BBQ!

Summer Watermelon Salad

The delicious combination of watermelon, cucumbers, queso fresco, chives and lime juice have summer written all over it. Last summer, I spotted this recipe in the Wegmans recipe book. I mention Wegmans quite a bit here on ABM, it’s our favorite grocery store! Not only is the selection of products amazing, they include the most delicious recipes in their quarterly magazines. Including this yummy summer salad!

For presentation purposes, after scooping out the watermelon, I saved the watermelon and transferred the completed salad into the “watermelon bowl.” It makes for a great presentation and would be perfect to serve or take to your next BBQ.

Check out this favorite summer side below! What’s your favorite side dish to serve at a BBQ? And for the lovers of Wednesday Wishes, check back next week for a special Memorial Day edition. In the meantime, here is last week’s Wednesday Wishes featuring outfit inspiration for Memorial Day!

Thanks for reading and have a wonderful Wednesday!

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Print Recipe

Summer Watermelon Salad

Course

Appetizer, Salad

Cuisine

Appetizers, Salads

Servings

cups

Ingredients

• 1 6-7 pound seedless watermelon, rind removed & 1-inch dice
• 1 pound seedless cucumber, peeled, seeded & 1/2-inch dice
• 14 ounce queso fresco, 1/2-inch dice
• Juice of 4 limes (1/2 cup)
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1/2 bunch fresh chives, cut into 1/2-inch pieces
• 1/4 cup pistachios, roughly chopped

Course Appetizer, Salad Cuisine Appetizers, Salads Servings cups Ingredients 1 6-7 pound seedless watermelon, rind removed & 1-inch dice 1 pound seedless cucumber, peeled, seeded & 1/2-inch dice 14 ounce queso fresco, 1/2-inch dice Juice of 4 limes (1/2 cup) 3 tablespoons olive oil 2 teaspoons salt 1/2 bunch fresh chives, cut into 1/2-inch pieces 1/4 cup pistachios, roughly chopped

Instructions

1. Add watermelon, cucumber, queso fresco, lime juice and olive oil to a large bowl; season with salt. Toss to combine; garnish with chives and pistachios. If desired, transfer mixture back to the "watermelon bowl." Serve immediately.

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