Fresh Watermelon Feta Salad (Printable version)

Juicy watermelon with creamy feta, fresh mint, and a tangy balsamic glaze for a refreshing summer dish.

# Needed ingredients:

→ Produce

01 - 4 cups seedless watermelon, cut into 1-inch cubes
02 - 1/4 small red onion, thinly sliced
03 - 1/4 cup fresh mint leaves, torn

→ Cheese

04 - 3/4 cup crumbled feta cheese

→ Nuts (optional)

05 - 1/4 cup roasted pistachios or walnuts, roughly chopped

→ Dressing

06 - 2 tablespoons extra virgin olive oil
07 - Freshly ground black pepper, to taste
08 - 1/2 teaspoon flaky sea salt

→ Balsamic Glaze

09 - 1/3 cup balsamic vinegar or 3 tablespoons store-bought balsamic glaze
10 - 1 tablespoon honey (omit for vegan version)

# How to make it:

01 - If making balsamic glaze, combine balsamic vinegar and honey in a small saucepan. Simmer over medium-low heat until reduced by half and syrupy, about 5 minutes. Allow to cool completely.
02 - Place watermelon cubes evenly on a large platter or in a salad bowl.
03 - Distribute thinly sliced red onion, crumbled feta cheese, and torn mint leaves over the watermelon.
04 - Drizzle extra virgin olive oil and season with flaky sea salt and freshly ground black pepper.
05 - Sprinkle chopped pistachios or walnuts over the salad if desired.
06 - Drizzle the balsamic glaze evenly atop the salad just before serving.

# Expert Suggestions:

01 -
  • It comes together in minutes with no actual cooking, just smart chopping and drizzling.
  • The salty feta and sweet watermelon create a flavor combo that feels both surprising and totally natural.
  • Every bite is cool, crunchy, and bright, like summer distilled into a bowl.
02 -
  • Cold watermelon is key, if its room temperature the salad loses its refreshing punch.
  • Dont add the balsamic glaze until the very last second or it will pool and turn the mint brown.
  • If your feta is too salty, soak it in cold water for ten minutes before crumbling.
03 -
  • Use a melon baller instead of a knife for a fancier presentation that still takes no extra time.
  • Toast your nuts lightly in a dry pan before chopping to bring out their oils and deepen the flavor.
  • If youre making this for a crowd, double the glaze recipe because people will want extra.
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