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Watermelon, Orange & Cucumber Salad with Castelvetrano Olive Vinaigrette

  • 15 m
  • 15 m
Julia Levy
“This easy and superfast salad is incredibly refreshing, thanks to juicy watermelon and oranges! The Castelvetrano olives lend a briny hit, while the herbs add lots of delicious depth to the salad. Pair this colorful salad with grilled shrimp or chicken.”


    • 4 cups ( ¾-inch) watermelon chunks (from 1 small watermelon)
    • 1½ cups oblique-cut Persian cucumbers (about 3 cucumbers)
    • 1 cup navel orange sections (about 2 oranges)
    • ⅓ cup Castelvetrano olives, pitted and torn
    • ¼ cup fresh lemon juice (from 2 lemons)
    • ¼ cup extra-virgin olive oil
    • 2 tablespoons chopped fresh cilantro, plus more for garnish
    • 2 tablespoons chopped fresh mint, plus more for garnish
    • 1 ounce goat cheese, crumbled (about ¼ cup)
    • Lemon zest (optional)


  • 1 Gently combine watermelon, cucumbers and orange sections in a large bowl. Transfer to a large platter.
  • 2 Stir together olives, lemon juice, oil, cilantro and mint in a small bowl; drizzle over fruit. Sprinkle with goat cheese, cilantro, mint and lemon zest, if desired.
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