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
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.
Watermelon Salsa
Ingredients
- 2 cups fresh watermelon - diced into small pieces (seedless watermelon works best)
- 1 yellow bell pepper - diced into small pieces (about 1 cup)
- ½ red onion - finely diced (about 1 cup)
- ¼ cup fresh cilantro - chopped
- ½ jalapeno - seeds removed, finely diced
- 1 tablespoon fresh lime juice - from 1 lime
- salt - to taste
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Instructions
- Dice the watermelon, bell pepper, and red onion into small, even pieces. Dice the red onion slightly smaller than everything else. If using jalapeño, remove the seeds and finely dice.
- In a medium bowl, combine 2 cups fresh watermelon, 1 yellow bell pepper, ½ red onion, ½ jalapeno, and ¼ cup fresh cilantro.
- Add 1 tablespoon fresh lime juice and a pinch of salt. Stir gently to combine without mashing the watermelon.
- Taste and adjust lime juice or salt if needed. The lime should brighten the watermelon, not overpower it.
- Chill in the refrigerator for at least 20 minutes before serving. Drain any excess liquid before serving.
Notes
- Yield: This recipe makes approximately 3 cups of salsa. Scale up or down as needed.
- Drain before serving: Watermelon releases liquid as it sits. Give it a stir and pour off any excess at the bottom before serving, especially if you made it ahead.
- Adjust the heat: The jalapeño is optional. Seeds removed and only half keeps the spice mild. For more heat, add the whole thing or leave some seeds in.
- Best eaten same day: This salsa is at its best within a few hours of making it. It will keep in the fridge for 2-3 days, but the watermelon will soften and release more liquid over time.
