Beets and Watermelon Salad with Cucumber and Fresh Parsley

Beets and Watermelon Salad with Cucumber and Fresh Parsley

Nothing says summer quite like a bowl filled with fresh, colorful ingredients. This Watermelon Beet Salad is sweet, refreshing, and incredibly easy to make with juicy watermelon, tender beets, crisp cucumbers, fresh parsley, a drizzle of olive oil, balsamic vinegar, and just a touch of kosher salt.

Course Appetizer, Dinner, Side Dish, Sides

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 101kcal

Author Savory Thoughts

Equipment

Saucepan
Mixing Bowls
Salad Bowl

Ingredients

4 ½ cups seedless watermelon cut into bite-sized cubes
2 medium cooked beets peeled and diced
1 English cucumber diced
¼ cup fresh parsley chopped
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar; more if needed
½ teaspoon kosher salt or to taste

Instructions

In a large serving bowl, combine the watermelon, cooked beets, cucumber, and chopped parsley.
Drizzle the olive oil evenly over the salad.
Sprinkle with the kosher salt and gently toss until everything is evenly coated.
Taste and adjust the seasoning if needed.
Serve immediately or chill for 15–30 minutes before serving for an even more refreshing salad.
Drizzle the balsamic vinegar evenly over the salad before serving.

Notes

Tip: For extra flavor, add strawberries, blueberries, crumbled feta cheese, fresh mint, or toasted nuts just before serving.

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Nutrition