Watermelon Salad with Herbed Yogurt Sauce

Why You’ll Love This Recipe

• Light, refreshing, and perfect for hot days
• Sweet, tangy, creamy, and herbaceous all in one bite
• Quick and easy to prepare in under 15 minutes
• Beautifully colorful and visually appealing
• Versatile enough to serve as a side dish, appetizer, or snack

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Watermelon Salad:

• 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

Herbed Yogurt Sauce:

• 1 cup Greek yogurt
• ⅓ cup lightly packed fresh basil and fresh mint leaves
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey or maple syrup
• Pinch of fine sea salt

Directions

1. Prepare the herbed yogurt sauce: In a small blender or food processor, combine Greek yogurt, fresh herbs, olive oil, honey (or maple syrup), and a pinch of salt. Blend until smooth and creamy. Set aside.
2. Assemble the salad: In a large bowl, combine watermelon cubes, cucumber slices, and shallots. Drizzle with sherry vinegar, olive oil, and sprinkle with ¼ teaspoon salt. Gently toss to combine.
3. Season and garnish: Taste and adjust seasoning with flaky sea salt and freshly ground black pepper. Drizzle or dollop herbed yogurt sauce over the salad.
4. Finish: Garnish with torn fresh mint and basil leaves. Serve immediately or chill for up to 30 minutes before serving.

Servings and Timing

This recipe serves 4–6 people. Prep time is 10 minutes, total time about 15 minutes.

Variations

• Add crumbled feta cheese for a creamy, salty contrast.
• Include thinly sliced red onion instead of shallots if preferred.
• Sprinkle toasted nuts like pistachios or almonds for extra crunch.
• Use lime juice instead of vinegar for a citrusy twist.
• Add a handful of arugula or baby spinach for a green boost.

Storage/Reheating

This salad is best served fresh. Store leftovers (without yogurt sauce) in an airtight container in the refrigerator for up to 1 day. Add yogurt sauce just before serving.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt works, though Greek yogurt provides a creamier texture.

Can I make this ahead of time?

Yes, prep the watermelon, cucumber, and shallots in advance, but add the herbed yogurt sauce and fresh herbs right before serving.

Can I use other herbs?

Yes, cilantro or dill can be used in place of mint and basil for a different flavor profile.

Is this salad vegan?

For a vegan version, substitute the Greek yogurt with a plant-based yogurt.

Can I use other vinegars?

Yes, apple cider vinegar or rice vinegar can replace sherry or red wine vinegar.

Conclusion

Watermelon Salad with Herbed Yogurt Sauce is a refreshing, vibrant, and easy-to-make salad perfect for summer gatherings or light meals. With the sweetness of watermelon, crisp cucumber, tangy shallots, and creamy herbed yogurt, every bite is bursting with flavor and texture. This colorful, nutrient-rich salad is both healthy and visually stunning, making it a favorite for any occasion.

Watermelon Salad with Herbed Yogurt Sauce

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Watermelon Salad with Herbed Yogurt Sauce is a refreshing, light, and flavorful dish perfect for summer. Juicy watermelon, crisp cucumbers, tangy shallots, and sherry vinegar are topped with a creamy herbed yogurt sauce, finished with fresh mint and basil.

• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4–6 servings
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean-Inspired

Ingredients

Watermelon Salad:

3 pounds ripe seedless watermelon (about 4 cups cubed), cut into 3/4″ cubes

2 mini cucumbers or 1 small cucumber, thinly sliced into rounds

1/2 cup thinly sliced shallot (1 medium-to-large shallot)

3 tablespoons sherry vinegar or red wine vinegar

1/4 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

Herbed Yogurt Sauce:

1 cup Greek yogurt

1/3 cup lightly packed fresh basil and fresh mint leaves

1 tablespoon extra-virgin olive oil

1 teaspoon honey or maple syrup

Pinch of fine sea salt

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Instructions

1. In a blender or food processor, combine Greek yogurt, fresh herbs, olive oil, honey (or maple syrup), and a pinch of salt. Blend until smooth and creamy. Set aside.
2. In a large bowl, combine watermelon cubes, cucumber slices, and shallots. Drizzle with sherry vinegar, olive oil, and sprinkle with 1/4 teaspoon salt. Gently toss to coat.
3. Season with flaky sea salt and freshly ground black pepper to taste.
4. Drizzle or dollop herbed yogurt sauce over the salad.
5. Garnish with torn mint and basil leaves. Serve immediately or chill up to 30 minutes.

Notes

Add crumbled feta for extra creaminess and salty contrast.

Swap shallots with red onion if preferred.

Top with toasted nuts like pistachios or almonds for crunch.

Use lime juice instead of vinegar for a citrusy twist.

Mix in arugula or spinach for added greens.

Nutrition

• Serving Size: 1 cup
• Calories: 120
• Sugar: 10g
• Sodium: 180mg
• Fat: 5g
• Saturated Fat: 1.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 5mg