Watermelon Salsa

This watermelon salsa is the recipe I make on repeat every single summer. It’s sweet, refreshing, a little spicy from the jalapeño, and comes together in about 10 minutes. The second watermelon is in season, this is happening.

I always end up with way more watermelon than I can eat on its own, and this is my favorite way to use it up. Dice it with some bell pepper, red onion, cilantro, and a good squeeze of lime, and suddenly you’ve got a salsa that disappears faster than a bowl of chips at a cookout.

Ingredient Notes

• Watermelon – Use fresh, ripe watermelon. You want it sweet and juicy but firm enough to hold its shape when diced. If it’s overripe and mushy, the salsa will turn watery fast.
• Yellow Bell Pepper – I like yellow here for the color contrast against the watermelon. Red or orange work too.
• Jalapeño – Optional, but I love the little kick it adds against the sweetness of the watermelon. Seeds removed and only half keeps it mild. Leave it out entirely if you don’t want any heat.
• Lime Juice – Fresh, not bottled. The lime brightens everything and keeps the watermelon from tasting too sweet. Start with one tablespoon, taste, and add more if you want.

How to pick a good watermelon

Look for a watermelon that feels heavy for its size, which means it’s full of water and juice. Flip it over and check the field spot, the yellowish patch where it sat on the ground. A deep yellow or orange spot means it ripened in the sun. If the spot is white or barely there, it was picked too early. The skin should look dull, not shiny. A shiny watermelon usually means it’s underripe. Also look for dark, well-defined stripes with good contrast. Give it a knock. A ripe watermelon sounds hollow, not dull.

Recipe FAQs

Feta and watermelon are a great combination, but I’d keep this salsa as-is and make my watermelon feta cucumber salad instead. That recipe is built around the watermelon and feta pairing and works better as a salad than a salsa.

Expert Tips

• Dice everything small and even. You want all the pieces about the same size so you get a bit of everything in each bite. This also makes it easier to scoop with a chip.
• Let it chill before serving. Give it at least 20 minutes in the fridge. The salt and lime need time to pull the flavors together, and cold watermelon salsa is so much more refreshing than room temperature.

Storage Instructions

Store watermelon salsa in an airtight container in the refrigerator for up to 2-3 days. It’s best eaten the day you make it since watermelon releases more liquid as it sits. Give it a stir before serving and drain off any excess liquid that has collected at the bottom.

Serving Suggestions

This watermelon salsa is perfect with a batch of my homemade baked tortilla chips for a summer appetizer. It’s also great spooned over my tilapia fish tacos or on top of roasted chicken thighs for an easy dinner. For a full summer salsa spread, serve it alongside my mango salsa and pineapple salsa .