Watermelon Feta Salad

The Watermelon Feta Salad is a refreshing and surprisingly simple dish that’s perfect for light lunches, picnics, or as a side to grilled meats. This easy-to-make salad offers a delightful balance of sweet and savory flavors, making it a welcome addition to any summer gathering or weeknight meal rotation.

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Prep Time 15

Cook Time 0

Total Time 15

Course: Salad

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

1 small seedless watermelon about 4-5 pounds, cut into 1-inch cubes
8 ounces feta cheese crumbled or cut into 1/2-inch cubes
1/4 cup fresh mint leaves thinly sliced (chiffonade)
1/4 cup fresh basil leaves thinly sliced
1/4 cup red onion thinly sliced (optional, for a sharper bite)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic glaze or balsamic vinegar
X to taste salt
X to taste freshly ground black pepper

Method

Start by cutting your seedless watermelon into bite-sized cubes, approximately 1-inch in size. Aim for uniformity in size so that each bite offers a consistent experience. Place the watermelon cubes into a large serving bowl.
1 small seedless watermelon
If you haven't already, crumble your feta cheese or cut it into bite-sized cubes. Gently add the feta cheese to the bowl with the watermelon. The crumbled feta will distribute more evenly, while cubes offer distinct pockets of salty goodness.
8 ounces feta cheese
Thinly slice your fresh mint leaves to create a fine chiffonade. Do the same for your fresh basil leaves. The vibrant aroma and fresh taste of these herbs are crucial to the salad’s refreshing profile. Scatter the sliced mint and basil over the watermelon and feta.
1/4 cup fresh mint leaves, 1/4 cup fresh basil leaves
If you enjoy a bit of a peppery or sharp contrast, thinly slice your red onion. You can soak the sliced red onion in cold water for about 10 minutes before adding it to the salad to mellow its flavor slightly, if desired. Add the sliced red onion to the bowl if using.
1/4 cup red onion
Drizzle the extra virgin olive oil generously over the ingredients in the bowl. Follow this with a drizzle of balsamic glaze. The balsamic glaze adds a concentrated sweetness and tang that complements the other flavors beautifully. If you don't have balsamic glaze, you can use 1 tablespoon of good quality balsamic vinegar.
2 tablespoons extra virgin olive oil, 1 tablespoon balsamic glaze
Season the salad with a pinch of salt and a generous grinding of fresh black pepper. Be mindful of the saltiness of the feta cheese, and adjust accordingly. Gently toss all the ingredients together until they are well combined. Be careful not to over-toss, as this can break down the watermelon too much.
X to taste salt, X to taste freshly ground black pepper
For the best flavor and texture, serve your Watermelon Feta Salad immediately. The flavors meld wonderfully on standing for a few minutes, but the watermelon remains crisp and refreshing.

Notes

This salad is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Do not reheat or freeze.