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Watermelon and Garlic | Great Performances


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Watermelon and Garlic
by Caitlyn Austin, Katchkie Farm Intern

Get your muscles ready, folks! If you thought those juicy cantaloupes were heavy, behold our watermelons.

I am a melon fanatic. When melon season comes around, I prepare myself for sore shoulders. I'll happily accept an upper body ache if it means slicing up melons for breakfast, lunch, dinner or dessert. When it comes to watermelon, or any melon, I like to keep it simple. A few ingredients and spices is all that's necessary to make a delicious meal or side dish. 

This recipe is a great base with opportunities to add or subtract ingredients depending on what's in your fridge. Ironically, I think the best part of following recipes is NOT following recipes. Get creative and follow your cravings.

Image © laurafuentes


1 Garlic clove
2 Cucumbers
1 Red onion
1 Bunch of parsley
1 Bunch of dill
2 cups Greek-style yogurt
6 cups Watermelon (cut into 1-inch chunks)
1/2 cup of Feta (optional) 
Handful of arugula
salt to taste 
Juice of 1 lime 
Juice and zest of 1 lemon
Olive oil 


1. Mince and crush garlic into a paste. Chop up dill and parsley. Peel 1 cucumber and coarsely grate into a bowl. Incorporate garlic paste, herbs, cucumber, and lemon with greek yogurt. Add salt to taste. 

2. Cut up watermelon into 1-inch chunks and add to large bowl. Slice up 1 cucumber, no need to peel this one, and add to bowl with watermelon. 

3. Toss arugula in olive oil and thinly slice 1 red onion. Combine watermelon, arugula, cucumber, red onion, feta (optional) and lime juice. Serve salad cold with tsatsiki sauce on the side. Sprinkle flaky salt over finished salad. 

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