Chef Meg Galvin's Creamy Watermelon Salad Recipe

Creamy Watermelon Salad Image

Watermelon is a summer classic, and wonderful served straight-up. But this juicy fruit also works as the perfect counterpoint to stronger-flavored, denser ingredients like feta cheese and red onions. Meg Galvin develops recipes for, a leading diet, fitness and healthy living website. She also teaches cooking at the Midwest Culinary Institute in Cincinnati.

Serves 8

6 cups watermelon, cubed
1 cup cucumber, sliced
1 red onion, thinly sliced
1/4 tsp black pepper
1/4 cup cubed feta cheese
8 kalamata olives (optional)

1 tsp freshly squeezed lemon juice
1 Tbsp freshly squeezed lime juice
Zest of 1 lemon and 1 lime
1/2 bunch cilantro or 1 bunch parsley, leaves only, chopped
1/2 cup fat-free plain Greek yogurt
1/4 tsp black pepper

  1. Whisk the dressing ingredients together in a small bowl.
  2. Toss all the salad ingredients with the dressing. Serve chilled. (Keep salad and dressing separate until just before serving.)

Per Serving 52 calories, 2 g protein, 13 g carbohydrates, 1 g fiber, 1 g fat, 2 mg cholesterol, 50 mg sodium

Chef Meg's 3 Top Fruit Tips

  1. Choose melons that feel heavy and sound hollow when you tap on them—both indicate high water content, which makes for peak flavor. For maximum sweetness, serve melon at room temperature.
  2. A perfect peach will give a little when pressed gently with your thumb. Slice and bake less-than-luscious ones in a 200-degree oven until crisp—then eat plain or substitute for tortilla chips with salsa.
  3. One bad berry spoils the whole bunch, so remove moldy ones and those touching them right away. Store berries in the refrigerator, unwashed (washing adds moisture, which promotes mold).

Bonus Tips

Place peaches on the counter top in a paper bag to ripen them. Keep melons from rolling while you cut them by slicing a thin piece off the bottom.

From our sister publication REMEDY's Healthy Living Spring 2013

Publication Review By: the Editorial Staff at

Published: 06 May 2013

Last Modified: 06 May 2013