I call this my Best Watermelon Salad because the sweet watermelon, salty feta, mint, and balsamic glaze clear plates faster than the main course.

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I’m obsessed with this salad because it hits everything I want in summer: cold, juicy watermelon and salty feta cheese that pops in your mouth. I love the way fresh mint leaves scatter bright green bites across bowl.

It’s the Best Watermelon Salad, Summer Feta Salad to bring to a BBQ or toss on a dinner tray when you don’t want fuss. But don’t think it’s just pretty.

It’s loud and simple and refreshing in the heat. And that tang from balsamic glaze?

Yeah, it seals the deal every single time. Pure, honest summer flavor.

No boring salads here. Bring.

Ingredients

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Juicy, refreshing bites that keep it light and a little sweet.
Salty, creamy chunks that add protein and tangy contrast.
Fresh, bright herb that perks it up and smells amazing.
Sharp crunch and bite, cuts through the sweetness.
Thick, sweet-tart drizzle that gives a glossy, rich finish.
Adds silky sheen and rounds flavors, if you want it.
Citrus brightness that wakes everything up, don’t skip it.
Tiny salt flakes that pop on your tongue, so good.
Warm, mild spice that ties the salad together quietly.
Simple sweetener option; makes a homemade glaze stick and shine.

Ingredient Quantities

6 cups watermelon, cut into 1-inch cubes (about 4 to 5 cups after trimming, seeds removed)

6 ounces feta cheese, crumbled (about 1 cup, or break into chunks if you like)

1/2 cup fresh mint leaves, roughly torn or chopped (you can sub basil if you want)

1/4 small red onion, very thinly sliced (about 2 tablespoons when sliced)

3 tablespoons balsamic glaze, store bought (or see note below if you want to make your own)

1 tablespoon extra virgin olive oil (optional but adds a nice sheen)

1 tablespoon fresh lime juice or lemon juice (brightens the salad, dont skip if you can)

1/2 teaspoon flaky sea salt, or to taste

1/4 teaspoon freshly ground black pepper, or to taste

1 tablespoon honey, if making your own balsamic reduction (use with 1/2 cup balsamic vinegar)

How to Make this

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1. If you want homemade balsamic glaze, pour 1/2 cup balsamic vinegar and 1 tablespoon honey into a small saucepan, bring to a gentle simmer over medium-low heat, then cook until reduced by about half and syrupy, about 8 to 12 minutes; watch it closely so it does not burn. Let cool. If using store bought, skip this step.

2. Cut about 6 cups of watermelon into 1-inch cubes, removing seeds and any white rind, then place the cubes in a large bowl and give them a quick gentle toss to get them all in one layer.

3. Crumble 6 ounces of feta or break it into bite sized chunks and scatter over the watermelon; both textures work so do what you like.

4. Thinly slice 1/4 small red onion into very fine slivers and sprinkle those over the salad. If you want a milder onion flavor, soak the slices in cold water for 5 minutes, then drain.

5. Roughly tear or chop 1/2 cup fresh mint leaves and scatter them evenly over the watermelon and feta. You can use basil instead if you prefer.

6. Drizzle 3 tablespoons balsamic glaze over the salad. If you made your own reduction, use the cooled glaze. Then add 1 tablespoon extra virgin olive oil if you want a glossy finish.

7. Squeeze 1 tablespoon fresh lime or lemon juice over everything to brighten flavors.

8. Season with 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper, then gently toss once or twice to combine, being careful not to mash the watermelon.

9. Taste and adjust: add a pinch more salt, a little more glaze, or extra mint if needed. Serve immediately or chill for up to 30 minutes before serving for a colder, more refreshing salad.

Equipment Needed

1. Small saucepan (for making the balsamic glaze if you choose to)
2. Measuring cups and spoons (1/2 cup, tablespoons)
3. Sharp chef’s knife (for cubing the watermelon and slicing the onion)
4. Cutting board (preferably one for fruit)
5. Large mixing bowl (to toss the salad gently)
6. Slotted spoon or tongs (helps lift watermelon without too much juice)
7. Small bowl or bowl and strainer (to soak and drain the onion if you want milder onion)
8. Citrus juicer or reamer (for that tablespoon of lime or lemon juice)
9. Fork or your hands (to crumble or break the feta into chunks)
10. Serving platter or shallow bowl (to arrange and present the salad)

FAQ

Can I make this salad ahead of time? A: Yes, sort of. You can cut the watermelon and crumble the feta up to a day ahead and keep them chilled separately. Wait to toss onion, mint and dressing with the watermelon until 15 to 30 minutes before serving so it stays crisp and not soggy.

My watermelon has seeds, is that a problem? A: Not really, but it is annoying. If you have seeded watermelon just remove the big seeds when you cube it. Small dark seeds are fine to leave if you dont mind them, or get a seedless watermelon to save time.

Can I substitute the feta or mint? A: Sure. Try goat cheese or a crumbly queso fresco if you want milder creaminess. Basil works great instead of mint for a different, sweeter herb note. Chop herbs roughly for the best texture.

How do I make my own balsamic glaze? A: Simmer 1/2 cup balsamic vinegar with 1 tablespoon honey in a small pan over medium low heat until reduced by about half and syrupy, roughly 10 to 15 minutes. Cool before drizzling. Watch it closely so it doesnt burn.

Should I add the olive oil and lime juice or skip them? A: I recommend adding both. The lime brightens the watermelon and the olive oil gives a subtle sheen and rounds the flavors. If you want it lighter, you can skip the oil.

How should leftovers be stored and how long will they last? A: Store leftovers in an airtight container in the fridge for up to 2 days. The watermelon will get softer and release juice, so drain any excess before serving again and add fresh mint if possible to revive the flavor.

Watermelon And Feta Salad Recipe Substitutions and Variations

Watermelon: try cantaloupe or diced cucumber for a less sweet, more refreshing version. use same volume, maybe drain cucumber a bit so it doesn’t get watery.
Feta cheese: swap with goat cheese or ricotta salata if you want a creamier or milder tang. use about the same amount, crumble or tear into pieces.
Fresh mint: torn basil or cilantro work well if you dont have mint. basil gives a sweeter note, cilantro gives a bright, citrusy kick; use same amount.
Balsamic glaze: use good quality aged balsamic or make a quick reduction with 1/2 cup balsamic vinegar plus 1 tablespoon honey simmered until thick. if using straight aged balsamic, drizzle less because it’s strong.

Pro Tips

1) Chill the watermelon well before you cut it, not after. Cold melon holds its shape better and tastes way more refreshing, plus it wont weep as much when you toss everything together. If you have time pop the cubes in the fridge for 20 to 30 minutes.

2) Salt the feta lightly before adding it, especially if it looks dry. A tiny sprinkle brings out the tang and makes it creamier against the watermelon. Taste as you go, feta brands vary a lot.

3) If your onion is too sharp, soak the thin slices in cold water for 5 minutes, then drain and pat dry. It calms the bite but keeps the crunch. Don’t skip drying though, extra water waters down the dressing.

4) Make the balsamic reduction a little thicker than you think you need because it thins out on the salad. Cook low and slow, and take it off the heat just before it looks perfectly syrupy — it will continue to thicken as it cools. Store bought is fine but a quick homemade glaze makes a big difference.

Watermelon And Feta Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I call this my Best Watermelon Salad because the sweet watermelon, salty feta, mint, and balsamic glaze clear plates faster than the main course.

Servings

servings

Calories

236

kcal

Equipment: 1. Small saucepan (for making the balsamic glaze if you choose to)
2. Measuring cups and spoons (1/2 cup, tablespoons)
3. Sharp chef’s knife (for cubing the watermelon and slicing the onion)
4. Cutting board (preferably one for fruit)
5. Large mixing bowl (to toss the salad gently)
6. Slotted spoon or tongs (helps lift watermelon without too much juice)
7. Small bowl or bowl and strainer (to soak and drain the onion if you want milder onion)
8. Citrus juicer or reamer (for that tablespoon of lime or lemon juice)
9. Fork or your hands (to crumble or break the feta into chunks)
10. Serving platter or shallow bowl (to arrange and present the salad)

Ingredients

6 cups watermelon, cut into 1-inch cubes (about 4 to 5 cups after trimming, seeds removed)
6 ounces feta cheese, crumbled (about 1 cup, or break into chunks if you like)
1/2 cup fresh mint leaves, roughly torn or chopped (you can sub basil if you want)
1/4 small red onion, very thinly sliced (about 2 tablespoons when sliced)
3 tablespoons balsamic glaze, store bought (or see note below if you want to make your own)
1 tablespoon extra virgin olive oil (optional but adds a nice sheen)
1 tablespoon fresh lime juice or lemon juice (brightens the salad, dont skip if you can)
1/2 teaspoon flaky sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 tablespoon honey, if making your own balsamic reduction (use with 1/2 cup balsamic vinegar)

Directions

If you want homemade balsamic glaze, pour 1/2 cup balsamic vinegar and 1 tablespoon honey into a small saucepan, bring to a gentle simmer over medium-low heat, then cook until reduced by about half and syrupy, about 8 to 12 minutes; watch it closely so it does not burn. Let cool. If using store bought, skip this step.
Cut about 6 cups of watermelon into 1-inch cubes, removing seeds and any white rind, then place the cubes in a large bowl and give them a quick gentle toss to get them all in one layer.
Crumble 6 ounces of feta or break it into bite sized chunks and scatter over the watermelon; both textures work so do what you like.
Thinly slice 1/4 small red onion into very fine slivers and sprinkle those over the salad. If you want a milder onion flavor, soak the slices in cold water for 5 minutes, then drain.
Roughly tear or chop 1/2 cup fresh mint leaves and scatter them evenly over the watermelon and feta. You can use basil instead if you prefer.
Drizzle 3 tablespoons balsamic glaze over the salad. If you made your own reduction, use the cooled glaze. Then add 1 tablespoon extra virgin olive oil if you want a glossy finish.
Squeeze 1 tablespoon fresh lime or lemon juice over everything to brighten flavors.
Season with 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper, then gently toss once or twice to combine, being careful not to mash the watermelon.
Taste and adjust: add a pinch more salt, a little more glaze, or extra mint if needed. Serve immediately or chill for up to 30 minutes before serving for a colder, more refreshing salad.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.