Average: 5 (1 vote)
Active time
20 minutes
4 Servings

3 pounds seedless watermelon, cut into small wedges

1 fennel bulb, stalks and outer layer removed, thinly sliced

¼ cup red onion, thinly sliced

½ cup mint leaves, lightly packed

½ cup Niçoise-Coquillo pitted olives, drained, rinsed (can substitute Kalamata or Gaeta olives)

2 teaspoon champagne vinegar

2 tablespoons extra virgin olive oil

Fleur de sel


1. Arrange watermelon on a serving platter.

2. Toss fennel with the onion and mint and sprinkle on top of watermelon. Scatter olives around the platter.

3. Whisk the vinegar with the olive oil and spoon the dressing on the salad. Finish with a sprinkle of fleur de sel or sea salt on the fennel. Serve immediately.

Recipe and photo courtesy of FoodMatch.


Calories: 210
Total Fat: 9g
Saturated Fat: 1g
Sodium: 160mg
Carbohydrate: 33g
Fiber: 5g
Protein: 3g

Yield: 4 Servings

How'd it Taste?

Oh my GOODness! This salad is heavenly! I didn't have a fennel bulb, so used ground up fennel seed. It is awesome. Also thinking of maybe sprinkling just a tad of crumbled feta on individual portions.

Review this Recipe