Watermelon Pineapple Salad Recipe
A refreshing and vibrant summer salad combining sweet, juicy watermelon and tangy pineapple, brightened with fresh herbs and citrus. Perfect for barbecues, potlucks, or a healthy snack, this naturally gluten-free, vegan dish bursts with color and flavor.
Equipment
- Sharp chef’s knife
- Cutting board
- Large mixing bowl
- Citrus juicer or reamer
- Serving bowl or platter
- Optional: melon baller, herb scissors, zester
Ingredients
(Use fresh, ripe fruit for best results; quantities as desired)
- Seedless watermelon, cubed
- Fresh pineapple, peeled and cubed
- Fresh mint or basil, finely chopped
- Fresh lime juice
- Flaky sea salt
- Optional: chili flakes or Tajín seasoning
- Optional: crumbled feta or cotija cheese
- Optional: diced jalapeño, cucumber, or red onion
Instructions
- Prep the Fruit: Cube watermelon and pineapple into uniform pieces, removing seeds and core.
- Chop Herbs: Finely chop fresh mint or basil, being careful not to bruise leaves.
- Combine Ingredients: In a large bowl, gently toss watermelon, pineapple, and herbs.
- Add Flavor: Drizzle with fresh lime juice and sprinkle with sea salt and optional chili flakes or seasoning. Toss gently again.
- Chill: Cover and refrigerate for 15–30 minutes to let flavors meld.
- Serve: Toss lightly before serving. Add cheese or delicate add-ins right before plating to avoid sogginess. Garnish with extra herbs or citrus zest if desired.
Notes
- For best texture, prepare and toss gently—overmixing can cause fruit to become watery.
- Add cheese and herbs just before serving to keep salad fresh and vibrant.
- Use ripe, sweet fruit to minimize added sweeteners.
- This salad is best served fresh but can be stored refrigerated for up to 2 days. Avoid freezing.
- Customize by adding spicy or savory elements for a unique twist.