Refreshing Watermelon Salsa
Watermelon salsa is a fresh, fruity spin on traditional salsa, making it a perfect summer snack or side dish. It’s loaded with juicy watermelon, crunchy vegetables, and a hint of lime for a bright and refreshing flavor. Enjoy it with tortilla chips or as a topping for grilled chicken or seafood.
This salsa is light, colorful, and incredibly easy to throw together—no cooking required! You can prep it in advance or chop everything fresh and serve right away. It’s always a crowd-pleaser at BBQs, cookouts, or whenever you want a unique, flavorful dip. Adjust the spice level to your liking by swapping out the jalapeño for a milder or hotter pepper.
Ingredients
- Watermelon – Cut the watermelon away from the rind and dice it up. Try to make the dice even – it’ll look better than just roughly chopping the watermelon.
- Red bell pepper – You can use any kind of bell pepper, just chop it up small.
- Red onion – Soak the diced red onion in ice water for just a couple of minutes to take the bite out of it. Then drain it and add it to the salsa.
- Jalapeño – If you like it spicier, use a serrano chili instead.
- Cilantro – Stems and all have flavor, but for this salsa, I prefer the leaves as they’re more tender.
- Lime juice
- Lime zest
- Salt
- Black pepper
- Cotija cheese – Optional for garnish.
How To Make Refreshing Watermelon Salsa
- Gently mix all the ingredients until evenly combined and coated with lime juice.
- Cover and refrigerate for at least 30 minutes to let the flavors blend.
- Serve chilled with tortilla chips, as a topping for grilled fish, or spooned over tacos.
Step-By-Step Process
Chef Jenn’s Tips
- Use cold, juicy watermelon for the best texture. If your watermelon is very ripe, drain any excess liquid before serving.
- This salsa tastes best fresh but can be prepped ahead—store ingredients separately and combine just before serving.
- For extra crunch, toss in diced cucumber or jicama.
- If extra liquid collects at the bottom of the bowl, use a slotted spoon to serve.
Make It A Meal
Pair this watermelon salsa with grilled chicken, shrimp, or fish for a refreshing contrast. It’s also a great addition to tacos or a colorful side dish alongside guacamole and chips. Serve with grilled corn and a watermelon margarita for the ultimate summer meal.
The Backyard Table
Get it NOW and level up your outdoor dining! The Backyard Table - Recipes for Summer Cookouts features 34 of Chef Jenn's BEST recipes for outdoor eating and entertaining.
You'll get ad-free recipes like:
- Grilled Corn Guacamole
- Grilled French Onion Burgers
- Deviled Egg Pasta Salad
- Blueberry Grunt
- and so many more!
Every recipe is created, tested and loved by Chef Jenn and her family - there's no AI here!
Get it now, at a special introductory price of $7.99. That's over 50 pages of foodie love at your fingertips!
Buy Now!
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Since watermelon releases water over time, drain any excess liquid before serving.
Refreshing Watermelon Salsa
Ingredients
- 3 cups seedless watermelon finely diced
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1 small jalapeño seeded and finely diced
- 1/4 cup fresh cilantro chopped
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- cotija cheese optional for garnish
Instructions
- Gently mix all the ingredients until evenly combined and coated with lime juice.
- Cover and refrigerate for at least 30 minutes to let the flavors blend.
- Serve chilled with tortilla chips, as a topping for grilled fish, or spooned over tacos.
Notes
Chef Jenn’s Tips
- Use cold, juicy watermelon for the best texture. If your watermelon is very ripe, drain any excess liquid before serving.
- This salsa tastes best fresh but can be prepped ahead—store ingredients separately and combine just before serving.
- For extra crunch, toss in diced cucumber or jicama.
- If extra liquid collects at the bottom of the bowl, use a slotted spoon to serve.
