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Strawberry Watermelon Salad with Mint

A crunchy refreshing salad of diced fresh watermelon, torn mint, garlicky chives, and sweet strawberries lightly dressed in a balsamic vinaigrette. I use both the peel and the ruby flesh of the melon. Between the dark green outer skin and inner red flesh there is a lovely layer of light green that is reminiscent of cucumber. 

Course Lunch, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people



  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp mustard
  • 1 clove garlic, minced


  • 1/2 average sized watermelon, cubed
  • 1 cup strawberries, sliced
  • 1/4 cup chives (or anything in the allium family you have on hand, like scallions or onions.)
  • 1/3 cup fresh herbs, torn (I used a mix of mint and nasturtium but any will do)
  • 1/2 cup edible flowers optional
  • 1 cup julienned watermelon rind, dark green peel removed



  1. Place all of the vinaigrette ingredients in a bowl and whisk until emulsified. Alternately place then in a jar with a secure lid and shake till emulsified.


  1. Half your watermelon setting aside the half you are not using. Place the 1/2 watermelon cut side down on a cutting board. With a sharp knife slice off the top of the melon. (Note in photos you can see what I mean. Now slicing downward remove the thin dark green outermost layer of skin. After you have removed the dark outer skin, slice off slabs of the light green flesh of the melon. Julianne about a cup of these.

  2. Cube up the red part of the melon to a pleasing 1inch dice.

  3. Chop up or tear up your herbs.

  4. Chop the chives to 1/2 inch pieces.

  5. Slice up your strawberries.

  6. In  a large salad bowl place; watermelon, julienned rind, sliced strawberries, herbs and chives.

  7. Serve the vinaigrette alongside the salad so people can dress their salad to their taste.