Watermelon and Pineapple Salad
July 5, 2024
By: Robin Kurss

Hope that you had a wonderful 4th. Here is a refreshing salad that can also serve as a dip for chips or a salsa on fish or chicken (without the feta). Enjoy the rest of your weekend!!

Time: 15 minutes  |  Serves: 6-8


3 tablespoons extra-virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon fresh lime zest, plus 2 tablespoons juice

1 tablespoon honey

1 jalapeño, thinly sliced (optional)

Kosher salt and black pepper

¼ cup finely chopped red onion

1¼ pounds fresh watermelon, peeled and cubed

1¼ pounds fresh pineapple, peeled and cubed

4 ounces feta, crumbled (about ⅔ cup)

⅓ cup torn fresh mint


  1. In a large bowl, stir together oil, vinegar, lime zest and juice, honey and jalapeño.
  2. Season generously with salt and pepper. Add the red onion and toss to coat. Let marinate, 10 minutes.
  3. While the onions marinate, chop the watermelon and the pineapple into 1-inch cubes, discarding any seeds. Add watermelon and pineapple to the vinaigrette and toss to coat; season to taste. Refrigerate until serving.  
  4. When ready to serve, add feta and herbs to salad and toss to coat and serve immediately.

Watermelon and Pineapple Salad - Nosh of the Week 2022