Fresh Watermelon Feta Salad (Print version)

Bright combination of watermelon, feta, mint, and balsamic glaze for a refreshing summer dish.

# What you'll need:

→ 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 option)

# Directions:

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

# Expert Tips:

01 -
  • It takes less than twenty minutes from start to finish, most of that just chopping.
  • The salty-sweet contrast wakes up your palate in a way few salads can.
  • It looks stunning on a table without any fussing or arranging.
  • You can prep the components ahead and toss them together right before guests arrive.
02 -
  • Do not add the balsamic glaze until you are ready to serve, or the acid will start breaking down the watermelon and make it mushy.
  • If your feta tastes too salty, soak the cubes in cold water for ten minutes and pat them dry before crumbling.
  • The salad does not keep well once dressed, so only make as much as you will eat in one sitting.
03 -
  • Chill your serving platter in the freezer for ten minutes before arranging the salad, it keeps everything cold longer on a hot day.
  • Use a vegetable peeler to shave the feta into ribbons instead of crumbling it for a more elegant presentation.
  • If you have leftover glaze, drizzle it over vanilla ice cream or fresh strawberries.
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