Watermelon salad gets a Mexican-inspired twist with crunchy toasted pepitas, salty queso fresco, bright cilantro, and a tangy lime vinaigrette. It’s an easy, refreshing side to serve with tacos or any grilled meat.
Montreal may not be famous for Mexican food, but the city has seen more great casual spots opening in recent years. One local favorite is La Tamalera, a modest neighborhood restaurant known for solid tacos and an outstanding Mexican-style watermelon salad. I discovered it there years ago and have been recreating my own version at home ever since.
This salad balances sweet, salty, and tangy elements: juicy watermelon, crunchy toasted pepitas, crumbly queso fresco, peppery greens, fresh cilantro, and a lime-forward vinaigrette. A light sprinkle of Tajín adds a pleasant tang and mild heat if you like extra zing.
This salad has become a warm-weather staple here—an easy, bright side for tacos, quesadillas, grilled meats, or as a light lunch with a toasted baguette.
How to Choose the Right Watermelon
Selecting a ripe watermelon makes a big difference. Look for a heavy fruit for its size and a pronounced yellowish patch where it sat on the ground while ripening. Round melons are often sweeter than long ones, and seedless varieties make prep easier. Aim for a melon that’s juicy but still firm enough to hold 1/2-inch cubes.
Ingredient Notes
Watermelon
Use seedless if available. Cut into 1/2-inch cubes so the watermelon mixes well with the other ingredients without turning mushy.
Pepitas
Pepitas are shelled pumpkin seeds. Toast them briefly in a little olive oil and a pinch of salt until golden and fragrant—watch closely so they don’t burn.
Olive oil
You’ll need olive oil both for toasting the pepitas and to whisk into the dressing. Extra-virgin olive oil adds the best flavor to the vinaigrette.
Arugula
Arugula gives a peppery bite that contrasts nicely with sweet watermelon. If you prefer milder greens, baby spinach, spring mix, or chopped romaine work well.
Queso Fresco or Feta
Either cheese adds a salty, creamy contrast. Queso fresco is milder and more crumbly; feta brings more tang. Cotija also works if you have it.
Red Onion
Thinly sliced red onion adds crunch and sharpness. If raw onion is too strong, soak slices in cold water for 10 minutes to mellow them.
Cilantro
Fresh cilantro brightens and ties the flavors together. If you dislike cilantro, substitute mint or parsley.
White Wine Vinegar
White wine vinegar provides a gentle acidity for the dressing. Red wine or apple cider vinegar can be used as substitutes.
Lime Juice
Fresh lime juice in the dressing adds classic citrusy zing that complements the watermelon and herbs.
Honey
A touch of honey balances the acid and enhances the watermelon’s sweetness.
Step by Step Instructions
- Warm a small skillet over medium heat, add the oil, pepitas, and a pinch of salt. Toast, stirring occasionally, until the pepitas are lightly browned. Remove and let cool.
- Whisk the white wine vinegar, lime juice, olive oil, honey, salt, and pepper in a small bowl or measuring cup to make the dressing. Set aside.
- In a large bowl, gently toss the watermelon cubes with the greens, toasted pepitas, cheese, cilantro, and red onion. Drizzle with the dressing and toss just until combined. Serve immediately for best texture and flavor.
Serving Suggestions
This salad pairs beautifully with Mexican-style mains. Serve it alongside fish tacos, al pastor-style beef tacos, or chicken tacos with cilantro-lime slaw. It’s also excellent next to chicken fajita quesadillas or grilled chicken such as balsamic chicken. For a vegetarian meal, pair it with stuffed peppers or enjoy it on its own with a toasted baguette.
To finish, add a light sprinkle of Tajín just before serving for a touch of tang and heat.
Storage Instructions
This salad is best served fresh. Watermelon releases liquid over time and will soften the greens. If you want to prep ahead, chop the watermelon, toast the pepitas, and whisk the dressing the day before—store each component separately in airtight containers in the refrigerator. If already dressed, leftovers will keep about a day but may become less crisp.
Mexican Watermelon Salad
Ingredients
Watermelon Salad
- 2 cups watermelon cut into 1/2″ cubes
- 1/2 cup raw pepitas
- 1 teaspoon olive oil
- pinch of salt
- 5 oz arugula or other greens
- 1/2 cup queso fresco or feta crumbled
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh cilantro chopped
Dressing
- 2 tablespoons white wine vinegar
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- 1 teaspoon honey
- salt and pepper to taste
Instructions
-
Heat the oil in a small skillet over medium heat. Add the pepitas and a pinch of salt, and toast, stirring occasionally, until lightly browned. Remove and cool.
-
Whisk the vinegar, lime juice, olive oil, honey, salt, and pepper in a small bowl and set aside.
-
In a large bowl, gently combine the watermelon, greens, pepitas, cheese, cilantro, and red onion. Drizzle the dressing over the salad and toss lightly. Serve right away.
Video
Notes
Enjoy the salad right after tossing for the best texture. To prep ahead, keep chopped watermelon, toasted pepitas, and dressing in separate airtight containers in the refrigerator and combine before serving. Dressed leftovers will keep about a day but may soften.