Name: Watermelon Shiso Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian-Inspired
Ingredients: 4 cups seedless watermelon, cubed; 6-8 fresh shiso leaves, thinly sliced; ½ small cucumber, thinly sliced; 2 teaspoons rice vinegar; 1 teaspoon sesame oil; ½ teaspoon honey or agave syrup; Pinch of salt; Toasted sesame seeds or crumbled feta

Jump to Recipe·Print Recipe

If you’re longing for the ultimate burst of summer in a bowl, the Watermelon Shiso Salad is about to become your new seasonal obsession. This vibrant medley deftly pairs juicy, sweet watermelon with refreshing shiso, cool cucumber, and a punchy Asian-inspired dressing. Every bite is a fragrant, juicy mix of crunch and zest—simple to whip up, yet so unexpectedly delicious. Serve it at picnics, lazy weekend lunches, or as a dazzling side at your next cookout, and watch your friends light up with delight!

Watermelon Shiso Salad Recipe - Recipe Image

Ingredients You’ll Need

This Watermelon Shiso Salad couldn’t be easier, but each ingredient truly brings its own sparkle to the dish. You’ll see how color, crunch, and subtle aromatics layer together for a salad that’s as gorgeous as it is tasty.

Watermelon: Choose a ripe, seedless variety and cube it for maximum juiciness and eye-popping color.
Shiso leaves: These Japanese herbs give a beautiful, minty-basil twist; slice them thinly to evenly distribute their lovely aroma.
Cucumber: Opt for a small, crisp cucumber for crunch and subtle green freshness; thin slices help it blend perfectly with the melon.
Rice vinegar: Offers a delicate tang that lifts the entire salad and balances the sweetness of the watermelon.
Sesame oil: Just a teaspoon adds a hint of toasty depth without overwhelming the delicate flavors.
Honey or agave: A slight drizzle brings everything together and enhances both the shiso and fruit.
Salt: Just a pinch is all you need to make the flavors pop—even a little brings out more sweetness from the watermelon!
Optional garnishes: Try toasted sesame seeds for an extra crunch, or crumbled feta for a creamy, salty surprise (if you’re not keeping it vegan).

How to Make Watermelon Shiso Salad

Step 1: Prep the Produce

Start by cubing your seedless watermelon into bite-sized pieces and slicing the cucumber as thinly as you can—this helps the flavors mingle rather than compete. Stack the shiso leaves, roll them up, and slice them into thin ribbons for ribbons of fragrant green that will weave their way through the whole salad.

Step 2: Toss the Salad

In a large mixing bowl, gently combine the watermelon cubes, cucumber slices, and shiso ribbons. Work with a soft hand to avoid crushing the fruit—aim to distribute the shiso ribbons evenly so every forkful is infused with their herbal punch.

Step 3: Whisk the Dressing

In a small bowl, whisk together the rice vinegar, sesame oil, honey (or agave if you prefer), and a small pinch of salt. The vinegar’s brightness and the sesame’s toasty notes blend into a simple dressing that’s perfectly balanced—taste and adjust for sweetness or saltiness if you like.

Step 4: Combine and Chill

Pour the dressing over your salad and toss everything gently so the dressing coats each piece. For ultimate flavor, cover the bowl and chill the Watermelon Shiso Salad in the fridge for 10 to 15 minutes. This brief rest lets all the flavors mingle and the salad to cool down—perfect for a hot summer day!

Step 5: Garnish and Serve

Right before serving, sprinkle with toasted sesame seeds for a nutty crunch, or add a scatter of crumbled feta for a touch of creamy tang. Serve the Watermelon Shiso Salad cold, and enjoy the absolute delight on everyone’s faces!

How to Serve Watermelon Shiso Salad

Garnishes

Garnishes are your secret weapon for adding a final spark of flavor or color—think toasted sesame seeds for crunch, black sesame for dramatic contrast, or a handful of crumbled feta if you’re not keeping it vegan. A few extra ribbons of shiso on top always catch the eye and let your guests know what’s inside.

Side Dishes

The Watermelon Shiso Salad is a superstar alongside anything grilled—teriyaki chicken, miso salmon, or even barbecued tofu. Its juicy freshness also shines next to grain bowls or sushi platters. For a light lunch, serve it with a few rice crackers on the side and an icy glass of green tea or sparkling water!

Creative Ways to Present

Try scooping the salad into hollowed-out watermelon halves for dramatic flair at parties or picnics. You can also serve individual portions in cocktail glasses for an elegant starter. Small jars with lids make it ultra-portable for picnics, letting you shake them up right before eating. However you serve it, Watermelon Shiso Salad always grabs attention!

Make Ahead and Storage

Storing Leftovers

If you have leftover Watermelon Shiso Salad, store it in an airtight container in the refrigerator. The watermelon will naturally release some juice, so give it a quick toss before eating to redistribute the dressing and flavors. Best enjoyed within 24 hours for peak freshness, as the herbs and fruit are most vibrant soon after mixing.

Freezing

While it might be tempting to save your salad for later, Watermelon Shiso Salad doesn’t love the freezer. Freezing will change the texture of the watermelon and wilt the shiso, leaving you with a mushy salad on thawing. It’s much better to enjoy this stunner fresh, or simply halve the recipe if you only need a small batch.

Reheating

No need to heat this salad up! Watermelon Shiso Salad is meant to be enjoyed cold, straight from the refrigerator. If it’s been sitting for a while, give it a gentle toss and refresh with a splash of extra vinegar or a touch more shiso for that zippy, aromatic kick.

FAQs

Can I substitute shiso with another herb?

Absolutely! If shiso isn’t available, fresh mint or basil offers a similar aromatic lift. Both pair beautifully with watermelon and cucumber, giving your salad a slightly different but equally refreshing vibe.

Is the salad vegan?

Yes—just use agave syrup instead of honey and skip the feta garnish to keep the Watermelon Shiso Salad completely vegan. The dish is naturally plant-based and delightfully light!

Can I prepare Watermelon Shiso Salad in advance?

You can prep the components (cube the watermelon, slice the cucumber, and ribbon the shiso) ahead of time and store them separately in the refrigerator for up to a day. Mix everything and dress the salad just before serving so the herbs stay green and the watermelon stays perky.

What type Salad

A seedless, firm, and ripe watermelon is ideal for Watermelon Shiso Salad. Choose one that feels heavy for its size and has a yellow sun spot—this means it’s juicy and sweet.

How do I find shiso leaves?

Look for shiso (sometimes called perilla) in Asian grocery stores, farmers’ markets, or specialty produce stores. If you simply can’t find it, don’t worry—mint or basil make easy and accessible substitutes.

Final Thoughts

There’s something seriously irresistible about the simple luxury of Watermelon Shiso Salad. If you’re looking for a dish that feels special yet is a breeze to make, this is it. Invite some friends over, whip up a big bowl, and let the lively flavors speak for themselves—you’ll be craving it all season long!

Watermelon Shiso Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 20 reviews

Author: admin
Total Time: 10 minutes
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

This Watermelon Shiso Salad is a refreshing and vibrant summer dish with a unique Asian-inspired twist. The combination of sweet watermelon, fresh shiso leaves, and crisp cucumber, dressed in a light sesame vinaigrette, creates a perfect balance of flavors. It’s a simple, no-cook salad that is sure to impress at any summer gathering.

Ingredients

Scale

Watermelon Salad:

4 cups seedless watermelon, cubed
6–8 fresh shiso leaves, thinly sliced
½ small cucumber, thinly sliced

Dressing:

2 teaspoons rice vinegar
1 teaspoon sesame oil
½ teaspoon honey or agave syrup
Pinch of salt

Optional Garnish:

Toasted sesame seeds or crumbled feta

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Salad: In a large mixing bowl, combine the watermelon cubes, cucumber slices, and shiso.
Make the Dressing: In a small bowl, whisk together the rice vinegar, sesame oil, honey, and salt.
Toss and Chill: Pour the dressing over the salad and toss gently to coat. Chill in the refrigerator for 10-15 minutes.
Garnish and Serve: Garnish with sesame seeds or feta if desired, and serve cold.