Fresh Watermelon Feta Salad (Printable Version)

A summer salad featuring watermelon cubes, feta, mint, and a tangy balsamic glaze for fresh, bright flavors.

# Ingredient List:

→ Produce

01 - 4 cups seedless watermelon, cubed (approximately 1-inch pieces)
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 alternative)

# Directions:

01 - 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, and torn mint leaves over the watermelon.
04 - Drizzle extra-virgin olive oil over the salad, then season evenly with flaky sea salt and freshly ground black pepper.
05 - Sprinkle chopped pistachios or walnuts onto the salad if desired.
06 - Evenly drizzle balsamic glaze over the assembled salad immediately before serving.

# Expert Tips:

01 -
  • It takes less time to make than it does to complain about the heat, and every bite tastes like summer without the guilt of ice cream for lunch.
  • The contrast between cold fruit and creamy cheese feels almost like cheating, but its just produce and a few smart flavor choices doing all the work.
02 -
  • If you make the glaze ahead and it thickens too much in the fridge, warm it gently in the microwave for a few seconds or it will be impossible to drizzle.
  • Dont dress this salad more than ten minutes before serving or the salt will pull water out of the watermelon and youll end up with a puddle at the bottom of the bowl.
03 -
  • Chill your serving platter in the freezer for ten minutes before you build the salad so everything stays cold even after it hits the table in the sun.
  • If your feta is too salty, soak the crumbles in cold water for five minutes and drain them well before adding to the salad.
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