Save I stumbled into this salad by accident one August afternoon when the heat made anything hot feel impossible. I had half a watermelon sitting on the counter and a block of feta in the fridge, and I remembered reading somewhere that salty cheese and sweet fruit were magic together. I tossed them with whatever I had—mint from the garden, some balsamic I'd been hoarding—and took a bite standing over the sink. It tasted like summer distilled into a bowl, and I've been making it ever since.
I made this for a backyard dinner once when friends showed up earlier than expected. I panicked, threw it together in under ten minutes, and watched everyone go quiet after the first bite. One friend asked if I'd taken a cooking class. I laughed and told her it was just watermelon and cheese, but she didn't believe me until I walked her through it in the kitchen.
Ingredients
- Seedless watermelon: The star of the dish, so choose one that feels heavy for its size and sounds hollow when you thump it—that means it's ripe and juicy.
- Feta cheese: Go for block feta stored in brine if you can find it; it crumbles beautifully and tastes creamier than the pre-crumbled stuff.
- Fresh mint leaves: Tear them by hand instead of chopping to release their oils without bruising them into bitterness.
- Red onion: Slice it as thin as you can manage; a mandoline helps, but a sharp knife and patience work just as well.
- Extra-virgin olive oil: Use something fruity and green if you have it—it adds a peppery note that ties everything together.
- Balsamic vinegar: If you're making the glaze yourself, use a vinegar that's thick and a little sweet; cheap stuff works fine once you reduce it with honey.
- Flaky sea salt: The texture matters here—it gives little bursts of saltiness that regular table salt can't match.
- Roasted pistachios or walnuts: Optional, but they add a crunch that makes the salad feel more complete, like it has layers.
Instructions
- Make the glaze:
- Pour balsamic vinegar and honey into a small saucepan and let it simmer gently until it thickens and coats the back of a spoon. It'll smell sharp and sweet, and you'll know it's ready when it clings instead of drips.
- Arrange the watermelon:
- Lay the cubes out on a big platter or in a wide bowl, giving them space to breathe so every piece gets some topping.
- Layer the toppings:
- Scatter the onion slices, feta crumbles, and torn mint over the watermelon like you're decorating something you actually care about. It should look a little wild and generous.
- Season and drizzle:
- Pour the olive oil over everything, then hit it with salt and pepper. Don't be shy with the salt—it's what makes the sweetness pop.
- Add the crunch:
- If you're using nuts, sprinkle them on now so they stay crisp and don't get soggy.
- Finish with glaze:
- Drizzle the balsamic glaze in thin streams right before serving. If you do it too early, it'll sink to the bottom and pool instead of cling.
Save One summer evening I brought this to a potluck and set it down next to a tray of ribs and corn on the cob. I thought it might get ignored, but it was gone before the meat was. Someone told me it tasted like vacation, and I realized that's exactly what it felt like to make—easy, bright, and a little bit indulgent.
How to Pick the Best Watermelon
Look for a melon with a creamy yellow spot on one side where it sat on the ground ripening. If it's white or green, it was picked too early. Give it a thump—if it sounds hollow and deep, it's full of juice. If it sounds flat, keep looking.
What to Serve This With
This salad works next to grilled chicken, lamb skewers, or even a simple piece of fish. I've also eaten it as a light lunch on its own with crusty bread on the side to soak up the juice and glaze that pools at the bottom of the bowl.
Make-Ahead and Storage Tips
You can prep the watermelon, onion, and glaze a few hours ahead and keep them separate in the fridge. Assemble everything right before serving so the textures stay crisp and the flavors stay distinct.
- Store leftovers in an airtight container for up to one day, but expect the watermelon to release juice and the feta to soften.
- If you have extra glaze, it keeps in the fridge for weeks and tastes incredible drizzled over roasted vegetables or vanilla ice cream.
- Don't freeze this salad—it turns the watermelon to mush and ruins the whole experience.
Save This salad reminds me that the best food doesn't have to be complicated. Sometimes all you need is something sweet, something salty, and the willingness to trust that simple things can be extraordinary.
Recipe FAQs
- → What type of cheese pairs best with watermelon in this dish?
Feta cheese is ideal due to its creamy texture and tangy flavor, which complements the sweetness of watermelon.
- → Can I substitute balsamic glaze with something else?
Yes, a reduction of balsamic vinegar or a drizzle of aged balsamic vinegar can be used to provide a similar tangy sweetness.
- → Is it necessary to use nuts in this salad?
Nuts add a crunchy texture and a nutty flavor but are optional; you can omit them if preferred or due to allergies.
- → How do fresh herbs affect the flavor of this dish?
Fresh mint introduces a cool, aromatic note that brightens the salad, balancing sweetness and saltiness.
- → Can the balsamic glaze be prepared ahead of time?
Absolutely. The glaze can be simmered and cooled in advance, then drizzled over the salad just before serving.