Vegan Watermelon Salad

This vegan watermelon salad has a satisfying balance of sweet and savoury flavours. It’s refreshing, easy to make, and perfect for summertime entertaining (or whenever you can get your hands on some sweet, ripe watermelon).

Chopped fruit salad in a bowl.

Main ingredients and substitutions

You can use any type of watermelon in this salad, as long as it’s ripe and flavourful. I prefer to use a seedless variety of watermelon just because it’s easier to eat, but you can use whatever kind is available.

I used baby cucumbers this time but you can use any type of cucumber you like. You can either leave the skin on or remove the peel if you prefer. And if you’re not a fan of cucumbers you can substitute green bell peppers instead (or any other colour bell pepper – I just think the pink watermelon looks pretty next to something green).

Chopped watermelon and cucumber on a cutting board.

Olives add salty, briny flavour that pairs perfectly with the sweet, juicy watermelon. I used kalamata olives this time but any good quality olive will work well. Alternatively you can substitute some chopped or crumbled vegan feta cheese instead. That will add a similar level of briny saltiness.

Some finely chopped red onion adds a savoury flavour that balances the sweetness of the watermelon with the saltiness of the olives. You can substitute any other type of onion, scallions, or even fresh chives for a milder oniony flavour if you’re not a fan of raw onions.

Fresh mint leaves add a refreshing, summery layer of flavour to this salad. You can substitute fresh basil instead if you like.

The dressing for this salad is simple: just extra virgin olive oil, fresh squeezed lemon juice, and a pinch of salt. You can substitute avocado oil and fresh lime juice if you prefer.

How to make it 

This salad is very quick and easy to prepare. Start by adding the extra virgin olive oil, fresh squeezed lemon juice, and salt to a large mixing bowl, then use a whisk to mix well. 

Next you’ll add the watermelon and cucumber (both chopped into bite sized pieces), olives (cut in half), finely chopped red onion, and finely chopped fresh mint leaves to the bowl.

Salad ingredients in a bowl.

Gently stir to ensure everything is mixed and evenly coated with dressing, then enjoy.

Storage

Store this vegan watermelon salad in an airtight container in the fridge for up to three days.

More summer recipes to try

  • These chocolate and banana popsicles are refreshing and delicious.
  • These chocolate dipped pineapple rings are easy to make yet impressive.
  • These caramelized sautéed peaches are golden, juicy, and flavourful.
Fruit salad in a ceramic bowl.
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5 from 1 vote

Vegan Watermelon Salad

This vegan watermelon salad is perfect for summer entertaining. It's refreshing, delicious, and has a good balance of sweet and savoury flavours.
Course Salad
Cuisine American
Keyword dairy-free, gluten-free, refined sugar-free, summer, vegan
Prep Time 12 minutes
Cook Time 0 minutes
Total Time 12 minutes
Servings 4
Calories 120kcal

Ingredients

  • 3 cups watermelon (cut into bite sized pieces)
  • 1 cup cucumber (cut into bite sized pieces)
  • 1/3 cup pitted olives (cut in half {or substitute vegan feta cheese, chopped or crumbled})
  • 2 tablespoons red onion (finely chopped)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh squeezed lemon juice (or substitute lime juice)
  • 1 tablespoon fresh mint leaves (finely chopped)
  • Pinch of salt

Instructions

  • Add the olive oil, lemon juice, and salt to a large mixing bowl and use a whisk to mix well.
  • Add the watermelon, cucumber, olives, red onion, and mint leaves.
  • Gently stir, then serve.

Notes

  • Store this vegan watermelon salad in the fridge for up to three days. 

Nutrition

Calories: 120kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 178mg | Potassium: 196mg | Fiber: 1g | Sugar: 8g | Vitamin A: 770IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg