Watermelon Salad with Herbed Yogurt Sauce

Name: Watermelon Salad with Herbed Yogurt Sauce
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 3 pounds ripe seedless watermelon (about ½ small round watermelon or 4 cups cubed), cut into ¾″ cubes; 2 mini cucumbers or 1 small cucumber, thinly sliced into rounds; ½ cup thinly sliced shallot (1 medium-to-large shallot); 3 tablespoons sherry vinegar or red wine vinegar; ¼ teaspoon fine sea salt; 2 tablespoons extra-virgin olive oil; Small handful fresh mint and basil leaves, torn if large, for garnish; Flaky sea salt or kosher salt, to taste; Freshly ground black pepper, to taste; 1 cup Greek yogurt; ⅓ cup lightly packed combination of fresh basil and fresh mint leaves; 1 tablespoon extra-virgin olive oil; 1 teaspoon honey or maple syrup; Pinch of fine sea salt

This watermelon salad recipe is so delicious and refreshing! It features cubed ripe watermelon over mint-basil yogurt sauce, with cucumber, shallot and fresh herbs. Recipe yields 6 to 8 side servings.

⏱️ 30 min 🔪 Prep: 30 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Watermelon Salad with Herbed Yogurt Sauce

Foto: Cookie and Kate — Cookie and Kate

Ingredients

6 servings

3 pounds ripe seedless watermelon (about ½ small round watermelon or 4 cups cubed), cut into ¾″ cubes
2 mini cucumbers or 1 small cucumber, thinly sliced into rounds
½ cup thinly sliced shallot (1 medium-to-large shallot)
3 tablespoons sherry vinegar or red wine vinegar
¼ teaspoon fine sea salt
2 tablespoons extra-virgin olive oil
Small handful fresh mint and basil leaves, torn if large, for garnish
Flaky sea salt or kosher salt, to taste
Freshly ground black pepper, to taste
1 cup Greek yogurt
⅓ cup lightly packed combination of fresh basil and fresh mint leaves
1 tablespoon extra-virgin olive oil
1 teaspoon honey or maple syrup
Pinch of fine sea salt

Steps

In a small bowl, combine the sliced shallot with the vinegar and ¼ teaspoon salt. Toss to combine, and place in the refrigerator to lightly pickle while you prepare the rest of the salad.
Make the yogurt sauce: In a food processor, combine the yogurt, fresh herbs, olive oil, honey, and a pinch of salt. Blend until the herbs are broken into tiny pieces and the sauce is pale green. (If you don’t have a food processor, finely chop the herbs and whisk the ingredients together in a bowl.)
Swirl the yogurt sauce (all of it) over the base of a large serving platter. Scatter the cubed watermelon on top, followed by the cucumber. Arrange the pickled shallot on top, and spoon the leftover vinegar over the salad.
Drizzle 2 tablespoons olive oil on top, sprinkle generously with fresh herbs, and season with salt and pepper, to taste. If you won’t be serving immediately, place the salad in the refrigerator to stay chilled. This salad is best served within an hour or two.

Nutrition Facts (per serving)

Macronutrients

Calories1799% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients $1.11

Per Serving $0.19/serving

🏠 Save ~$2.22 compared to buying!

📋 Price Breakdown (7% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
ripe seedless watermelon	3 pounds	-	-
mini cucumbers or 1 small cucumber	2	-	-
½ cup thinly sliced shallot	-	-	-
sherry vinegar or red wine vinegar	3 tablespoons	-	-
¼ teaspoon fine sea salt	-	-	-
extra-virgin olive oil	2 tablespoons	-	-
Small handful fresh mint and basil leaves	-	-	-
Flaky sea salt or kosher salt	-	-	-
Freshly ground black pepper	-	-	-
Greek yogurt	1 cup	$0.94/200g	$1.11
⅓ cup lightly packed combination of fresh basil and fresh mint leaves	-	-	-
extra-virgin olive oil	1 tablespoon	-	-
honey or maple syrup	1 teaspoon	-	-
Pinch of fine sea salt	-	-	-