Skip to main content
Epicurious
Cookbooks

Summer Salad

Ingredients

1/2 cup thinly sliced red onion
1 tablespoon lime juice
8 cups cubed, seeded watermelon
3/4 cup crumbled feta cheese
1/2 cup pitted black olive halves
1/4 cup chopped mint
2 tablespoons olive oil
1/4 cup toasted pine nuts

Preparation

  1. Place the onion slices in a large bowl with the lime juice and let stand for 10 minutes. Add the watermelon, feta, olives, and mint. Drizzle the olive oil over it all and toss to blend. Sprinkle with the pine nuts.

How to Repair Food, Third Edition
TagsSaladWatermelonMelonFruitFetaCheeseDairyOliveMintHerbs & SpicesPine NutNutRed OnionOnionRoot VegetableVegetableSideStarterDinnerLunchVegetarianGluten FreeRawEasyQuickNo-CookSummerCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.