Mexican Watermelon Salad Recipe

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Watermelon salad gets a Mexican-inspired makeover with crunchy toasted pepitas, salty queso fresco, fresh cilantro, and a tangy lime vinaigrette. Serve with tacos or any grilled meat for an easy Mexican feast!

Montreal has never been the Mecca of Mexican food by any means, but more and more options have been springing up in recent years.

One is an unpretentious, casual little restaurant in our neighborhood called La Tamalera. They have great tacos, but my favorite thing about this place is their Mexican watermelon salad. I’ve been ordering it since we first discovered the place years ago, and I still get it every single time.

It has crunchy toasted pepitas, salty queso fresco, a few greens, and a tangy vinaigrette. I asked our server what was in it way back when, and even though I didn’t write anything down, I’ve been making my version at home ever since.

It totally hits the spot every single time!

This one has become a warm-weather staple around here. I love a fresh side with my tacos, quesadillas, and other Mexican favorites, and will usually serve a salad like this Mexican street corn salad. This Mexican watermelon salad is another favorite option!

And if you’re like me and love a little extra zing, a sprinkle of Tajín seasoning on top never hurts.

How to Choose the Right Watermelon

First, start by picking the right watermelon. Choosing a watermelon is a bit of an art, but this post has some great tips on what to look for.

For an easy visual tip, a ripe and ready watermelon will have a large yellowish patch on one side of it from sitting on the ground as it ripened. As with most produce, another sign of ripeness is that it feels heavy for its size. Round watermelons are also typically sweeter than ones that are oblong-shaped (I haven’t found that one to be a hard and fast rule though!).

Ingredient Notes

Watermelon

Go for a seedless watermelon if you can! You want it ripe and juicy, but still firm enough to hold its shape after cutting. Cutting into ½-inch cubes gives a good balance of texture and sweetness without overwhelming the other ingredients.

Pepitas

Pepitas are shelled pumpkin seeds, and they get nicely toasty and crunchy with just a little oil and salt. Keep an eye on them while toasting – they go from golden to burnt pretty fast!

Olive oil

You need olive oil both to toast the pepitas and for your dressing. Make sure to use a good quality extra-virgin olive oil for the best flavor in the dressing.

Arugula

Arugula adds a nice peppery bite to this Mexican watermelon salad as it balances the sweet watermelon, but baby spinach, spring mix, or even chopped romaine would work too if you want something milder!

Queso Fresco or Feta

Both bring a salty, creamy element that contrasts beautifully with the fruit. Queso fresco is milder and more crumbly, while feta adds a tangier punch – use whichever you love or have on hand. You can also use cotija cheese here if you like.

Red Onion

Thin slices of red onion give this Mexican watermelon salad a little sharpness and crunch. If raw onion feels a bit strong, you can soak the slices in cold water for 10 minutes to mellow them out.

Cilantro

Cilantro adds brightness and ties everything together. If you’re not a cilantro fan, fresh mint or parsley would also work here.

White Wine Vinegar

Gives the dressing a nice tang without being overpowering. If you don’t have it, red wine vinegar or even apple cider vinegar would still taste great.

Lime Juice

I also add lime juice to the dressing. Fresh is best! It brings that classic citrusy zing and works really well with the watermelon and herbs.

Honey

Just a touch of honey in the dressing balances out the tartness and enhances the sweetness of the watermelon.

Step by Step Instructions

1. Warm a small skillet over medium heat and add the oil, pepitas, and a pinch of salt. Toast the pepitas, stirring occasionally, until they’re lightly brown. Set aside to cool.

1. In a separate small bowl or a measuring cup, whisk together the vinegar, lime juice, olive oil, honey, salt, and pepper to make the dressing. Set aside.

1. In a large mixing bowl, gently toss the watermelon with the greens, toasted pepitas, cheese, cilantro, onion, and dressing until everything is evenly combined. Serve right away.

Serving Suggestions

Since this salad had a Mexican twist, I served it with these blackened fish tacos. Other tacos, like these al pastor-style beef tacos, or these chicken tacos with cilantro-lime slaw, would be great too. I also like serving it with these chicken fajita quesadillas!

To keep it vegetarian, try it with these AMAZING vegetarian stuffed peppers!

This would also be terrific alongside grilled chicken like this balsamic chicken or any grilled meat or fish.

Or serve it on its own with a toasted baguette for a light lunch! Add a sprinkle of Tajín just before serving for a little tang and heat.

Storage Instructions

This salad is definitely best enjoyed fresh, right after it’s tossed together – especially since the watermelon can release liquid over time and soften the greens. If you want to prep ahead, you can chop the watermelon, toast the pepitas, and whisk the dressing a day in advance. Just keep everything stored separately in airtight containers in the fridge.

Leftover salad (already dressed) will keep for about a day, but the greens may wilt a bit and the watermelon might lose some texture. It’ll still taste good, just not quite as crisp.