Watermelon & Queso Fresco Salad | Print |
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Makes 6 servings


  • 1 small seedless watermelon
  • 1 small red onion, very thinly sliced
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • ½ teaspoon salt
  • 6 ounces Mexican queso fresco cheese, crumbled
  • ¼ cup small fresh cilantro or parsley leaves


  1. Cut off the ends off the top and bottom of the melon. Stand the melon on one of the flat ends and use a large knife to remove all the remaining rind. Cut the flesh into 1 ½ inch chunks. Put into a large bowl and refrigerate.
  2. Rinse the onion under cool running water in a mesh strainer for a couple of minutes. Drain well.
  3. Mix oil, lime juice and salt in a jar with a tight-fitting lid. Taste and adjust seasonings.
  4. In a large bowl, combine the melon and onion. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Sprinkle with cheese. Garnish with leaves.