Watermelon, Cucumber and Feta Salad

  • serves 4 - 5

Recipe by Dan Clapson using a mystery ingredient - watermelon - from a Chopped Canada challenge. See the full post here.

30 Ratings
Directions for: Watermelon, Cucumber and Feta Salad


Fried Chorizo

3 Tbsp canola oil

6 slices chorizo, quartered

Pickled Watermelon Rind

⅔ cup white vinegar

⅓ cup water

2 tsp salt

1 tsp sugar

½ tsp pickling spice

2 cloves garlic

⅓ cup watermelon rinds, diced

Watermelon Vinaigrette

1 cup watermelon flesh, 1-inch cubed

2 Tbsp white wine vinegar

1 Tbsp fresh basil, roughly chopped

2 tsp liquid honey

2 tsp lemon juice

1 tsp lemon zest

½ tsp salt

½ tsp ground black pepper

reserved oil from Fried Chorizo


4 cups watermelon flesh, 1-inch cubed

1 long English cucumber, 1/2-inch cubed

½ cup feta cheese, 1/2-inch cubed

¼ cup fresh basil, torn

1 tsp ground black pepper


Fried Chorizo

1. Heat oil in a large pan on medium-high heat until very hot.

2. Add chorizo to the pan and let fry until crispy, approximately 1 minute.

3. Transfer to paper towel to absorb any excess grease and to let cool.

4. Reserve remaining oil from pan.

Pickled Watermelon Rind

1. Place all ingredients except rind in a small pot and bring to a simmer on high heat.

2. In a heat safe bowl, pour hot liquid over chopped rind and let sit for 15 minutes.

3. Discard ¾ of liquid, transfer to a container and let chill in the refrigerator until you’re ready to assemble the salad.

Watermelon Vinaigrette

1. Place all ingredients except oil in a blender and purée on high until very smooth.

2. Continue to blend while slowly pouring in reserved oil from frying chorizo.

3. Transfer to a bowl and set aside for now.


1. Place all salad ingredients in a large mixing bowl along with the pickled watermelon rinds.

2. Add desired amount of watermelon vinaigrette (approximately ½ to ⅔ cup) and toss gently until well-coated.

3. Top with fried chorizo and serve immediately.

See more: Appetizer, Cheese, Fruit, Picnic, Salad, Summer, Vegetables


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