Festive salad “Watermelon slice”: ingredients and step-by-step classic recipe with chicken and mushrooms. How to deliciously prepare a “Watermelon slice” salad with grapes, pomegranate, ham, meat, tomatoes

Halloumi and Watermelon Salad Recipe

Refreshing juicy watermelon, salty cheese and aromatic mint. With steamed brown rice or quinoa, the salad goes from appetizer to main course.


  • Halloumi cheese - 250 g
  • Watermelon – 500 g
  • Green beans - 200 g
  • Mint leaves - 1 bunch
  • Lemon juice - 1 tablespoon
  • Olive oil - 1 tablespoon
  • Pita - 1 piece

Cooking method:

  1. Combine all dressing ingredients in a bowl and lightly whisk with a fork.
  2. Heat the pan, add 2 tsp. vegetable oil and fry the cheese slices until golden brown.
  3. Place boiled rice, chopped cucumber, mint and watermelon cubes in a salad bowl, pour over the dressing and mix gently. Divide among plates, adding slices of fried cheese to each. Serve immediately.

“Watermelon slice” salad with fried champignons and carrots, Korean style

This salad will be a worthy decoration for a festive feast and will satisfy even the most picky guests with its rich, piquant taste.

Cooking time: 20 minutes Number of servings: 8-9


  • boiled/smoked chicken fillet (400 g);
  • fried champignons (350 g);
  • Korean carrots (300 g);
  • canned corn (300-400 g);
  • hard cheese (100 g);
  • fresh tomato (2-3 pcs.);
  • fresh cucumber (2-3 pcs.);
  • pitted olives (100-200 g);
  • mayonnaise (150 g);
  • salt (to taste).


  1. Wash the tomatoes and cut them into small cubes.
  2. Wash the cucumbers and cut off the stems. Grate on a medium grater and squeeze out excess liquid.
  3. We separate the fillet into fibers.
  4. Grate the cheese on a medium grater.
  5. Cut the Korean carrot sticks into pieces so that they are not too long. If you prefer to use raw carrots, it is better to grate them on a coarse grater.
  6. Place the marinated corn in a colander.
  7. Drain the marinade from the olives. To decorate, cut 3-4 pieces into halves or quarters. Cut the rest into rings.
  8. In a deep container, mix meat, champignons, carrots, corn, olive rings. Season with mayonnaise and salt to taste.
  9. Place the salad in the form of wedges and press down thoroughly with a spoon. Decorate the dish with tomatoes, cucumbers, cheese and pieces of olives (see photo).
  10. Before serving, place the salad in the refrigerator for at least 30 minutes.

Bon appetit!

Recipe for tomato salad with goat cheese and watermelon

Dishes with watermelon should be served immediately after preparation.


  • Small assorted tomatoes (different colors and sizes) - 300 g
  • Seedless watermelon – 600 g
  • Red onion – 1 pc.
  • Arugula or watercress - 200 g
  • Soft goat cheese or feta cheese - 100 g
  • Basil leaves to taste
  • Extra virgin olive oil - 2 tbsp. l.
  • White balsamic vinegar - 1 tbsp. l.
  • Salt, pepper to taste

Cooking method:

  1. Cut the watermelon into cubes. Cut the tomatoes into halves. Cut the onion into half rings. Crumble the cheese.
  2. In a large salad bowl, combine watermelon, tomatoes, onion and basil. Top with herbs and goat cheese, do not stir. If there is still a lot of time before serving, the salad can be stored in the refrigerator for up to 2 hours, covered or covered with film.
  3. In a separate bowl, whisk together the oil, vinegar, salt and pepper. Pour the resulting dressing over the salad and mix gently. Serve immediately.

Salad “Watermelon slice” with champignons

By arranging such a salad in the form of a whole watermelon or two cut halves, you can create a sensation when taking the dish out. The surprise and delight of the guests will be deservedly ensured, and the taste will delight you with tenderness, piquancy and spiciness.


  • 300 grams of boiled chicken fillet;
  • 200 grams of pickled champignons;
  • 4 eggs;
  • 1 onion;
  • 1 tomato;
  • carrots – 2 pcs.
  • bell pepper – 1 piece
  • large cucumber;
  • 150 grams of cheese;
  • several large pitted olives;
  • mayonnaise.


  1. Chicken fillet should be boiled in salted water, cool thoroughly, and cut into small pieces.
  2. Drain the water from the champignons from the jar, cut into large pieces, and fry with chopped onion in a frying pan.
  3. First, place chicken cubes in the shape of a circle or crescent on a dish and brush them with mayonnaise on top.
  4. Then spread the mushrooms and onions in an even layer and coat again.
  5. The third layer is boiled eggs, they must be completely covered with mayonnaise.
  6. Instead of watermelon rind, cover the side of the salad with grated cucumbers, trying to arrange them as densely as possible.
  7. Then sprinkle a thin layer of grated cheese along the edge of the cucumber.
  8. The remaining free space should be tightly covered with small pieces of fresh tomatoes, carrots and peppers.
  9. Finely chop the olives and replace them with watermelon seeds.

If desired, champignons, chicken, eggs and mayonnaise can simply be mixed, but layering the salad will look more original and soak in better. It is better to take yellow cheese - this way the salad will look more original. Marble cheese grated on a fine grater looks especially beautiful.

Watch a detailed video on how to prepare this salad:

Chicken and Watermelon Taco Recipe

Tacos are a traditional Mexican snack served in warmed wheat tortillas. This taco recipe features baked chicken breast and spicy watermelon salad.


  • Watermelon - ¼ piece
  • Jalapeno pepper – 1 pc.
  • Red onion - ½ piece
  • Lime juice - ¼ cup
  • Cilantro to taste
  • Salt, pepper to taste
  • Tortillas – 8 pcs.
  • Grilled chicken (breast) – 450 g
  • Feta cheese - ½ cup

Cooking method:

  1. Cut the watermelon pulp from the rind and cut into small cubes, remove the seeds. You will need 2 cups of watermelon cubes.
  2. In a bowl, toss the watermelon cubes with 1 finely chopped jalapeno pepper, ½ chopped red onion, ¼ cup lime juice and chopped cilantro, pepper, salt and stir.
  3. Cut the baked chicken breast into small pieces. Into 8 tortillas, place chicken slices, spicy watermelon diced jalapeño salad, and sprinkle with ½ cup crumbled feta or goat cheese.

Watermelon slice salad with sausage and pineapple

In this version, a fruit combination is used to decorate the dish - grapes and pomegranate seeds, which looks very appetizing, and the salad itself becomes a hearty and tasty treat for a large company.

Cooking time: 20 minutes Number of servings: 8


  • salami sausage/ham (400 g);
  • canned pineapple (200-300 g);
  • fresh cucumber (medium, 3 pcs.);
  • processed cheese (200 g);
  • boiled chicken egg (4 pcs.);
  • peeled crushed walnut (150 g);
  • raisin grapes (120 g);
  • pomegranate (small, 1 pc.);
  • garlic (2-3 cloves);
  • mayonnaise (150 g);
  • salt (to taste).


  1. Wash the cucumbers, cut off the stems and cut into small cubes.
  2. Cut the sausage into small cubes.
  3. Drain the syrup from the pineapples. If necessary, cut them into cubes.
  4. Peel the eggs and grate them on a medium grater.
  5. Grate the cheese on a medium grater.
  6. Wash the grapes, remove the berries from the branch and cut each of them in half.
  7. We clean the garlic and pass it through a press.
  8. Make the sauce - mix mayonnaise with garlic.
  9. We form the dish in the form of a watermelon slice in layers, greasing each of them with sauce and adding salt to taste. The first layer is pineapple. The second is sausage. The third one is cucumbers. The fourth layer is eggs. Fifth - nuts. The sixth layer is cheese.
  10. Decorate the finished dish with grape halves on the side and pomegranate seeds on top.
  11. Before serving, place the salad in the refrigerator for at least 30 minutes so that all layers are soaked.

The dish is ready!

Recipe for watermelon salad with arugula

More refreshing than any drink.


  • Watermelon (cubes) - 3 cups
  • Peach – 3 pcs.
  • Arugula - 1 pack
  • Green basil - 4 stems
  • Olive oil - 2 tbsp. l.
  • Wine vinegar - 2 tbsp. l.
  • Salt - ½ tsp.
  • Roasted chopped hazelnuts - ¼ cup

Cooking method:

  1. Wash the peaches, cut them into rugs, remove the pits and cut the flesh into slices.
  2. In a large bowl, combine watermelon cubes (seeds removed) with peach slices and arugula, and add basil leaves.
  3. To make the dressing, lightly whisk the olive oil and red wine vinegar, season with salt and pepper, and drizzle the dressing over the salad.
  4. Gently toss the salad and sprinkle with ¼ tbsp. roasted chopped hazelnuts.

Tuna salad “Watermelon wedge”

Another salad option is extremely tasty.


  • 1 can of tuna
  • 1-2 carrots
  • 3-4 eggs
  • 1 cup rice
  • 5-6 pickled cucumbers
  • 100 g hard cheese.
  • mayonnaise (or thick sour cream with seasonings to taste)

To garnish the tuna salad:

  • hard cheese
  • green onion or parsley
  • carrot
  • dark olives to depict watermelon seeds


  1. Mash canned tuna.
  2. Cut the boiled carrots into small cubes.
  3. Boil hard-boiled eggs, cut into pieces.
  4. Boil the rice, rinse in a colander, and cool.
  5. Cut pickled cucumbers into cubes.
  6. Grate the cheese.
  7. Mix all ingredients, season with mayonnaise (or sour cream), place on a dish in the shape of a watermelon slice and decorate.
  8. To decorate the tuna salad: grate the carrots on a fine grater; finely chop the parsley; grate the cheese on a fine grater; Cut out “watermelon seeds” from dark olives.

Tuna goes very well with rice and pickles, take note for your next culinary creativity.

Mushroom salad "Watermelon"

But this salad cannot be called dietary; it is very filling and nutritious.

The composition includes the following components:

  • 400 g chicken meat
  • 300 g champignons
  • 100 g hard cheese
  • 1-2 onions
  • 3 eggs
  • 2 cucumbers
  • 2 tomatoes
  • fresh dill
  • olives

Learn more about how to prepare this salad in the video.

Watermelon salad with eggplant and pork tongue

This variety is decorated in the most traditional way, but its composition is somewhat unusual.

The components are:

  • 1 pork tongue
  • 1 eggplant
  • 3 eggs
  • 2 tomatoes
  • 2 cloves garlic
  • 100 g hard cheese
  • 1 bunch of parsley
  • 1 small fresh cucumber
  • 5-6 olives
  • walnuts
  • olive oil
  • salt
  • mayonnaise

If you don’t have olive oil on hand, you can replace it with sunflower oil - the taste will change only a little.

The salad is prepared like this:

  1. Cut the eggplant into slices, fry in a frying pan, add a little salt. This will be the first layer. Coat the zucchini with mayonnaise and sprinkle with chopped garlic.
  2. Boil the tongue in salted water, cut into small cubes. This is the second layer, which also needs to be lubricated with mayonnaise.
  3. Peel and chop the nuts. Place a third layer, brushing with a small amount of mayonnaise.
  4. Hard-boil the eggs, grate the yolks and whites separately on a fine grater.
  5. Grate the cheese on a coarse grater, mix with the yolks, and place in the fourth layer. Grease with mayonnaise. This will help set the greens.
  6. Now you can start serving. Cut the tomato into small pieces and squeeze out excess liquid. Place on the surface of the salad, leaving a rim of 3-4 cm.
  7. Place the egg white around the tomatoes, leaving space for cucumbers and herbs.
  8. Cut the cucumber into tiny cubes, chop the greens. Place along the edge of the top layer.
  9. Chop the olives and place them in random order on the surface of the salad.

Preparing this salad is not a five-minute task, it requires time and patience. But the result is worth it - the unusual combination of pork tongue, nuts, eggplant and other ingredients gives a simply amazing taste.

Watermelon salad with smoked chicken and Korean carrots

Boiled and smoked chicken are two completely different components. It’s impossible to say for sure which one tastes better; everyone decides for themselves. But in both cases, a salad with chicken will be satisfying, tender and appetizing.

To prepare Watermelon salad with smoked chicken, take the following products:

  • Smoked chicken breast
  • Hard cheese
  • Homemade mayonnaise
  • Korean carrot
  • Eggs
  • olives
  • Eggplant
  • Cucumber tomato
  • Sunflower oil for frying

For more information on how to prepare this salad, watch the video.

Ingredients for salad with cheese:

  1. Watermelon – 1 kg.
  2. Cheese cheese – 150 g.
  3. Lettuce leaves - several pieces.
  4. Avocado – 1 piece.
  5. For dressing: 5 tbsp. tablespoons olive oil, juice of 1 lemon, its zest, mint, black pepper.


  1. Mix all ingredients for dressing in a blender.
  2. All other ingredients should be well chilled, removed from the refrigerator - cook immediately.
  3. Cut the watermelon, avocado and feta cheese into equal-sized cubes if you are making a checkerboard pattern out of them. A slightly larger watermelon - if you plan to lay out the ingredients chaotically.
  4. Tear the lettuce leaves into large pieces and place on a flat dish.
  5. Avocado, watermelon and cheese are placed on the salad. It looks very beautiful, especially if you lay them out like a chessboard - but this requires skill, the salad should be prepared quickly.
  6. The salad is poured with dressing, sprinkled with a little pepper and served immediately!

Instead of cheese, you can use cottage cheese. I saw this recipe on the STS channel, and I liked it. Indeed, cottage cheese is both more accessible and cheaper.

Watermelon salad without meat

Almost all varieties of watermelon salad contain some kind of meat or seafood. And this salad contains only vegetables, mushrooms and eggs. Light and tasty salad is an excellent dish for a snack.

To prepare a vegetarian version of Watermelon salad you will need the following products:

  • 1 jar of pickled mushrooms
  • 1 onion
  • 2-3 medium sized pickled cucumbers
  • 2-3 fresh tomatoes
  • 2-3 chicken eggs

The cooking process is as follows:

  1. Peel and finely chop the onion.
  2. Cut the mushrooms into slices and mix with onions.
  3. Boil the eggs hard, peel and cut into small cubes.
  4. Cut the cucumbers into small cubes.
  5. Grind the cheese on a grater.
  6. Boil the carrots and grate them too.
  7. Start laying out layers: carrots, mushrooms and onions, cucumbers, eggs, cheese. After each layer, make a mayonnaise mesh.
  8. Serving: peel the bell peppers, remove the seeds, cut into small cubes and place on top. Remove the skin from the tomatoes, also cut into small cubes and place on top.

In addition, you can use fresh cucumbers and herbs to create a watermelon rind, but the salad will look beautiful without them.

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