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Watermelon Salad: A Fresh Taste of Summer’s End


Relish the lingering essence of summer with this enticing watermelon salad. A delightful mix of sweet and savory elements, it’s perfect for a refreshing side dish during an early fall dinner. Dive into this recipe and let the flavors of watermelon, herbs, and a zesty dressing tantalize your tastebuds.

Dressing Ingredients:

  • 2 oz. fish sauce (or vegan fish sauce as a substitute)
  • 2 oz. lime juice (juice of one large lime)
  • 1 oz. white sugar
  • ½ tsp. (2.5 mL) dried chili flakes (For extra heat, add 1 bird’s eye chili, finely sliced)

Salad Ingredients:

  • 2 cups (500 mL) watermelon, cut into 1-inch cubes
  • 6 cherry tomatoes, halved
  • 1 shallot, finely sliced
  • 1 salted cooked duck egg, crumbled (feta or vegan feta can be used as a substitute)
  • 2 tbsp. (15 mL) crushed toasted peanuts (alternative nuts like almonds can be used)
  • 5 leaves fresh Thai basil
  • 10 leaves cilantro
  • 10 leaves fresh mint


  1. Prepare the Dressing: Mix all the dressing ingredients in a bowl until the sugar completely dissolves.
  2. Assemble the Salad: In a separate large bowl, combine the watermelon, cherry tomatoes, and shallot.
  3. Pour the Dressing: Gently mix the dressing into the salad.
  4. Add Toppings: Crumble the salted duck egg over the salad (this step is optional).
  5. Herbs and Nuts: Tear the fresh herbs and sprinkle them over the salad. Add the crushed peanuts or your chosen nuts.
  6. Serve: Mix everything together gently and serve on your preferred platter. For an aesthetic touch, garnish with some more fresh herbs.

The watermelon salad is ideal for serving 2-4 people as a side dish. This refreshing blend of ingredients captures the essence of summer, making it the perfect dish to bid adieu to the warm season. Enjoy!

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