Here’s an Orange and Watermelon Salad that will make your mouth water with its perfect balance of sweet and tart!
Juicy and refreshing, this watermelon salad makes a simple and healthy lunch dish. And it’s perfect for taking to the office or even on a road trip.
Also, you can easily double or triple the recipe and bring it to picnics and potlucks. I love the summery warm colors that will stand out very invitingly on any table.
About Watermelon Salad
During the watermelon peak season (May through September) I make this recipe at least once a week. The sweetness of the fresh watermelon and oranges are balanced with savory mustard and tangy lemon dressing.
And you can pull this salad together in about 15 minutes or less.
Even though this Watermelon salad is refreshing and juicy when you first make it, I suggest you let it sit for a few hours or even overnight. Then its full flavorful potential unfolds.
Watermelon and Orange salad make great lunch. And if you want to add some protein, serve it with some cold roasted salmon leftovers.
- 2 ½ pounds WATERMELON. Look for seedless watermelon.
- 6 large ORANGES. I recommend organic Navel Oranges.
- 1/2 RED ONION
- 6 sprigs of fresh MINT. Sliced.
- 1/2 cup OLIVE OIL extra virgin
- 3 tablespoons LEMON JUICE. Plus the zest of one lemon
- 2 tablespoons MUSTARD. I like to use whole grain mustard, but you can use traditional dijon or yellow mustard, too.
- ½ teaspoon SALT
- ¼ teaspoon PEPPER
What is a good way to make a watermelon salad?
- Chop the watermelon into 1/4-inch pieces.
- Remove the rind of the oranges and cut the oranges into bite-sized pieces.
- Chop half a red onion. Slice fresh mint.
- Add the watermelon, oranges, red onion, and mint into a large salad bowl.
- In a small bowl whisk olive oil, mustard, fresh lemon juice and zest. Season with salt and pepper.
- Combine dressing to the fruit salad, combine well.
Tips for making Orange and watermelon salad
Oranges. If you want to intensify the orangey flavor, zest of one the oranges. Add the zest to the dressing.
Tips for Eating Outdoors. If you are serving this citrus and watermelon salad out of doors, I recommend you cover the dish when not in use. A pretty dishcloth will work nicely but I love THIS FOOD TENT.
If you have really juicy oranges, you’ll have a cutting board full of juices. Don’t let that go to waste. Collect the juice and add it to your dressing. This is the cutting board I use to do just that.
More simple salads
- Greek Salad. Chopped, creamy, and refreshing.
- Pea Salad. The revival of a classic.
- Broccoli Cauliflower Salad. Perfect for picnics and potlucks.
- Oma’s Classic German Cucumber Salad
- Goat Cheese and Blueberry Salad
- Chop the watermelon into ¼-inch cubes. Remove the rind of the oranges and cut the oranges into bite-sized pieces. Chop half a red onion. Slice fresh mint.
- Combine watermelon, oranges, and red onion to a large salad bowl.
- In a separate small bowl, combine olive oil, lemon, mustard, lemon juice, and zest. Whisk until all the ingredients are well combined.
- Pour dressing over the fruit salad and combine well.