Fresh Watermelon Feta Salad (Printable)

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

# 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)

# How-To:

01 - Combine balsamic vinegar and honey in a small saucepan. Simmer over medium-low heat until reduced by half and syrupy, approximately 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. Season with flaky sea salt and freshly ground black pepper to taste.
05 - Sprinkle chopped roasted pistachios or walnuts over the salad if desired.
06 - Drizzle the cooled balsamic glaze evenly on top just before serving.

# Insider Tips:

01 -
  • It comes together in minutes and requires zero cooking skill, just good chopping and a little drizzling.
  • The salty-sweet contrast wakes up your taste buds in a way that feels both surprising and completely right.
  • It looks stunning on a table without any effort, like you planned something fancy when you really just chopped fruit.
02 -
  • Don't add the glaze until the last possible second or it will turn the watermelon soggy and the whole thing will lose its magic.
  • If your feta tastes too salty, soak it in cold water for ten minutes before crumbling—it mellows out without losing flavor.
03 -
  • Use a melon baller instead of cubes if you want the salad to look fancy with almost no extra effort.
  • Toast the nuts yourself in a dry skillet for a few minutes—it makes them taste deeper and more interesting than the store-bought roasted kind.
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