Tangy Watermelon Salad Recipe
Tangy Watermelon Salad Recipe photo by Taste of Home

Tangy Watermelon Salad Recipe

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The refreshing blend of watermelon, red onions and a splash of citrus always does me proud at picnics and potlucks. I like to prepare it a day ahead so the flavors have a chance to blend, and I use the rind as a colorful serving bowl. If you're short on time, simply substitute any bottled citrus vinaigrette. —Alisha Duncan, Blanchard, Oklahoma
TOTAL TIME: Prep: 35 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 16 servings


  • 14 cups cubed seedless watermelon
  • 1 medium red onion, halved and thinly sliced
  • 1 cup chopped green onions
  • 3/4 cup orange juice
  • 5 tablespoons red wine vinegar
  • 2 tablespoons plus 1-1/2 teaspoons honey
  • 1 tablespoon finely chopped sweet red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 3/4 cup vegetable oil

Nutritional Facts

3/4 cup: 147 calories, 10g fat (1g saturated fat), 0mg cholesterol, 80mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 1g protein


  1. In a large bowl, combine the watermelon and onions. In a small bowl, combine the orange juice, vinegar, honey, red pepper and seasonings; slowly whisk in the oil.
  2. Pour over watermelon mixture; toss gently to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon. Yield: 16 servings.
Originally published as Tangy Watermelon Salad in Country Woman May/June 2006, p48

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Reviewed Dec. 26, 2015

"I thought the combination of ingredients was a little odd, but this got great reviews so I tried it for a potluck lunch. I followed the directions and did let it sit overnight as suggested for the flavors to blend. We did not think the combination of watermelon, oil, onions, orange juice, pepper, etc really worked. It was not a big hit."

Reviewed May. 26, 2015

"Just made this for our Memorial Day cookout, and it was delicious! I also let it sit overnight for the flavors to blend, really good and refreshing, also a nice alternative to the usual macaroni salad, potato salad sides. Will be making this more often!"

Reviewed Sep. 10, 2014

"Absolutely delicious - a real hit! Left it in the fridge overnight, and then drew off a lot of the liquid before serving. Can't wait to make again."

Reviewed Aug. 10, 2014

"This is very good! Make sure you let it refrigerate longer than the two hours it calls for. Not so tangy unless it chills for several hours, but so good with the onions!"

Reviewed Aug. 5, 2014

"I didn't try to measure out the watermelon; I just threw it all in a large roasting pan as I was making it for a large group. I sprinkled punk Himalayan salt over the watermelon

I added celery & cucumber, and I think next time I would add clementines as well. I think I'd also ditch the veg oil part of the dressing and add either some lemon or lime juice. Even so, it was a big hit!"

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