Fresh Watermelon Feta Salad (Printable Version)

Vibrant mix of watermelon, feta, mint, and balsamic glaze creating a fresh summer salad bursting with flavor.

# 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)

# Method:

01 - Combine balsamic vinegar and honey in a small saucepan. Simmer over medium-low heat until reduced by half and syrupy, about 5 minutes. Let 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 olive oil over the salad and season with flaky sea salt and freshly ground black pepper.
05 - Sprinkle chopped pistachios or walnuts if using.
06 - Drizzle balsamic glaze uniformly over the salad just before serving.

# Expert Hints:

01 -
  • It takes less time to assemble than it does to explain why it works so well.
  • The sweet and salty contrast feels exciting every single time, never boring.
  • You can prep everything ahead and toss it together right before guests arrive.
  • It uses ingredients you can find anywhere, no specialty store required.
02 -
  • Cold watermelon is essential, room temperature fruit makes the whole salad feel flat and uninspired.
  • If your feta tastes too salty, rinse it quickly under cold water and pat it dry before crumbling.
  • Store-bought balsamic glaze works perfectly fine, but homemade tastes noticeably brighter and less syrupy.
03 -
  • Chill your serving platter in the fridge for ten minutes before arranging the salad so everything stays cold longer.
  • Use a vegetable peeler to shave the onion paper-thin if your knife skills arent confident, it works just as well.
  • Leftover glaze keeps in the fridge for weeks and turns boring roasted vegetables into something worth talking about.
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