Name: Watermelon Salsa Recipe
Prep time: 20 min
Total time: 80 min
Ingredients: 4 cups watermelon (finely diced, see note 1); ½ medium red onion (finely chopped, see note 2); ¼ cup fresh cilantro (finely chopped, see note 3); 1 teaspoon fresh mint (finely chopped, see note 4); 1 medium lemon (juice only, see note 5); ½ teaspoon salt (or to taste); black pepper (a pinch, or to taste)

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This watermelon salsa is a refreshing alternative to traditional tomato salsa. Sweet watermelon and crisp red onion are mixed with fresh cilantro, a little mint and lemon juice, and because there are no jalapeños or hot peppers, it is mild enough for the whole family to enjoy.

White bowl of watermelon salsa with tortilla chips behind it and fresh cilantro on the counter.

It takes about 20 minutes to prepare, then needs 1 to 2 hours in the fridge to chill before serving. I find that it can taste bland when it isn't cold enough.

It is a good one for summer picnics, barbecues and 4th of July entertaining. Serve it with tortilla chips as a light appetizer.

Ingredients laid out and labeled: watermelon, lemon juice, salt and pepper, chopped red onion, fresh cilantro and fresh mint.

Ingredients and substitutions

Watermelon: Ripe and seedless is best. If you make it with underripe watermelon, the salsa will not taste as good. Cut it into about ⅜-inch (1-centimeter) cubes or slightly smaller.

Red onion: Or shallots work great here.

Fresh cilantro: Don't omit or substitute with other herbs.

Fresh mint: A little goes a long way. Adding too much will overpower the overall taste of this watermelon salsa. If you don't have it on hand, just skip it.

Lemon: Juice only. Lime juice works too and gives the salsa a stronger citrus flavor.

Salt and black pepper: Add to taste.

Diced watermelon, chopped red onion, cilantro and mint in a glass bowl before stirring.

Watermelon, red onion and fresh herbs being tossed together in a glass bowl.

Is watermelon salsa spicy?

No. This recipe does not contain any jalapeños or hot peppers.

If you want some heat, add finely diced jalapeño. For adults who like some heat, serve this salsa with spicy chips. They pair so well with this mild salsa recipe.

How do I prevent watery watermelon salsa?

You can't, not completely. Watermelon releases juice as it sits, and it also mixes with the lemon juice.

This is a good thing. Leave the juices in while the salsa chills so the flavors have time to develop, then drain off the excess right before serving.

Keep in mind that the salsa will continue to release some liquid even after you drain it.

Spoonful of watermelon salsa being added to a tortilla chip, with more chips nearby.

What to serve with watermelon salsa

I like serving the salsa with homemade tortilla chips (especially for kids)!

You can also serve watermelon salsa with tacos, grilled chicken or fish.

Storage and make ahead

You can keep watermelon salsa in an airtight container in the fridge for up to one day. However, I feel that it tastes best when served within a few hours of preparation.

For example, make it in the morning and serve it in the afternoon or evening.

Hand holding a tortilla chip piled with watermelon salsa above the serving bowl.

More fresh salsa recipes

Peach Salsa: Perfect for summer.
Fresh Cucumber Salsa: So simple.
Pear Pomegranate Salsa: Delicious option for fall season.

Watermelon Salsa Recipe

Author: Julia

A fresh watermelon salsa with red onion, cilantro, mint and lemon. This version has no jalapeños or other hot peppers.

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Prep Time 20

Chilling Time 1

Total Time 1 20

Servings

Ingredients

▢ 4 cups watermelon (finely diced, see note 1)
▢ ½ medium red onion (finely chopped, see note 2)
▢ ¼ cup fresh cilantro (finely chopped, see note 3)
▢ 1 teaspoon fresh mint (finely chopped, see note 4)
▢ 1 medium lemon (juice only, see note 5)
▢ ½ teaspoon salt (or to taste)
▢ black pepper (a pinch, or to taste)

Instructions

Place the diced watermelon, finely chopped onion, cilantro and mint in a large bowl.
Add the lemon juice, salt and pepper and toss with a spoon until everything is evenly combined.
Cover the bowl with plastic wrap and refrigerate until well chilled, about 1 to 2 hours.
Just before serving, drain off any excess juice that has collected at the bottom of the bowl.
Transfer the salsa to a serving bowl and serve.

Video

Notes

Watermelon: Use ripe, seedless watermelon and cut it into about ⅜-inch (1-centimeter) cubes or slightly smaller. This is approximately ¼ of a medium 11-pound (5-kilogram) watermelon.
Red onion: You want about ½ to ¾ cup.
Fresh cilantro: Don't omit or substitute with other herbs.
Fresh mint: Adding too much can overpower the other flavors, so don't add too much. A little is better here. If you don't have it on hand, just skip it.
Lemon: You need about ¼ cup (60 ml) of juice. Lime juice can be substituted and gives the salsa a stronger citrus flavor.
Serve: With tortilla chips to keep it mild or with spicy chips to add some heat.
Yield: Serves 6 to 8.
Make ahead: Prepare up to one day in advance, though I feel that it tastes best within a few hours of preparation.

Nutrition

Calories: 40 kcal (2%), Carbohydrates: 10 g (3%), Protein: 1 g (2%), Fat: 0.2 g, Saturated Fat: 0.03 g, Polyunsaturated Fat: 0.1 g, Monounsaturated Fat: 0.04 g, Sodium: 196 mg (9%), Potassium: 158 mg (5%), Fiber: 1 g (4%), Sugar: 7 g (8%), Vitamin A: 627 IU (13%), Vitamin C: 19 mg (23%), Calcium: 15 mg (2%), Iron: 0.4 mg (2%)

Nutrition values are estimates calculated from available data and may vary with ingredient brands and portion sizes.

Course Appetizer, Dips, Side Dish, Snack

Cuisine American

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