Fresh Watermelon Feta Salad (Printable)

Vibrant salad combining watermelon, feta, mint, and balsamic glaze for a refreshing taste.

# What You 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 - If making glaze from scratch, combine balsamic vinegar and honey in a small saucepan. Simmer over medium-low heat until reduced by half and syrupy, approximately 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 ingredients. Season with flaky sea salt and freshly ground black pepper to taste.
05 - Sprinkle the chopped pistachios or walnuts atop the salad if desired.
06 - Just before serving, evenly drizzle the balsamic glaze over the salad.

# Expert Tips:

01 -
  • It comes together in minutes and requires zero cooking skills, just good chopping and tossing.
  • The salty-sweet contrast feels like a little flavor trick that always surprises people.
  • It's naturally light and hydrating, perfect when you want something satisfying but not heavy.
  • You can make it ahead and it still tastes vibrant and fresh when you're ready to serve.
02 -
  • Don't add the balsamic glaze until the last possible second or the watermelon will release too much juice and dilute everything.
  • If your feta tastes too salty, rinse it quickly under cold water and pat it dry before crumbling—it tones down the sharpness without losing the flavor.
  • Cold watermelon is non-negotiable—if it's room temperature, the whole salad feels flat and the contrast with the cheese doesn't work as well.
03 -
  • Use a melon baller instead of cubes for a fancier presentation—it takes a little longer but looks beautiful on a platter.
  • If you're making this for a crowd, prep everything separately and assemble it right before serving so nothing gets soggy or warm.
  • Pair it with a crisp white wine like Sauvignon Blanc or a light rosé—the acidity cuts through the sweetness and makes every bite feel refreshing.
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