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Tangy Watermelon Salad

 Tangy Watermelon Salad
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, 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
16 ServingsPrep: 35 min. + chilling


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 147 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 80 mg sodium,

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Tangy Watermelon Salad (continued)

Nutritional Facts: 17 g carbohydrate, 1 g fiber, 1 g protein.