I paired juicy watermelon, salty feta, bright mint and a glossy balsamic glaze in my Summer Feta Salad that always has guests asking what’s in it.

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I can’t get enough of this Watermelon and Feta Salad. Sweet seedless watermelon and salty feta cheese crash together and make something unexpectedly bright and kind of addictive, and I swear people keep coming back for more.

I call it my go to Summer Feta Salad when friends roll through, but folks also treat it like one of their favorite Watermelon Toppings at a backyard cookout. It’s light, a little loud in flavor, and somehow steals the show without trying too hard.

You’ll want to know why, and once you taste it you’ll be bringing it out all season long.

Ingredients

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Watermelon: mostly water and carbs, sweet and hydrating, good source of vitamin C.
Feta cheese: salty tangy, adds protein and calcium higher in fat so use moderate amounts.
Fresh mint: bright herb low calories, adds cool flavor and freshness, pairs well with fruit.
Extra virgin olive oil: heart healthy fats adds silkiness and depth without overpowering flavors.
Balsamic glaze: sweet tangy, concentrated vinegar flavor a little goes a long way.
Red onion: optional bite and crunch adds sharpness and mild spice small amounts mellow.

Ingredient Quantities

seedless watermelon, 4 to 5 lb (about 6 cups cubed)

feta cheese, 6 oz crumbled (about 1 cup)

fresh mint leaves, 1/2 cup loosely packed, chopped

extra virgin olive oil, 2 tablespoons

balsamic glaze, 2 tablespoons

red onion, 1/4 cup thinly sliced (optional)

baby arugula or mixed greens, 2 cups (optional)

flaky sea salt, about 1/2 teaspoon or to taste

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

How to Make this

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1. Cut the seedless watermelon into about 1 inch cubes until you have roughly 6 cups, place in a large bowl and chill while you prep the rest, it keeps everything nice and crisp.

2. Thinly slice 1/4 cup red onion if using, then soak the slices in ice cold water for 5 to 10 minutes to mellow the bite, drain and pat dry.

3. Chop about 1/2 cup loosely packed fresh mint leaves, set aside a few whole leaves for garnish.

4. If using baby arugula or mixed greens, wash and spin or pat them dry, then arrange the 2 cups on a serving platter or toss gently into the big bowl.

5. Add the chilled watermelon and the drained onion to the greens or bowl, toss gently so you don’t crush the watermelon.

6. Crumble 6 ounces feta (about 1 cup) over the fruit and greens, you can reserve a little to sprinkle on top for looks.

7. Drizzle 2 tablespoons extra virgin olive oil and 2 tablespoons balsamic glaze over the salad; if the glaze is thick warm it for 3 to 5 seconds in the microwave or stir in a small bowl to loosen it so it drizzles evenly.

8. Season with about 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper, then taste and adjust, remember feta is salty so go easy on the salt.

9. Toss everything very gently one more time or leave most of the feta on top for a prettier presentation, let the salad sit 5 minutes so the flavors marry but serve within an hour so the watermelon stays crisp.

10. Finish with the reserved mint leaves and an extra light drizzle of balsamic glaze if you want, serve chilled with grilled meats, at a BBQ or by the pool.

Equipment Needed

1. Sharp chef’s knife and a paring knife, for cubing the melon and trimming
2. Large cutting board, sturdy and roomy for a 4 to 5 lb watermelon
3. Large mixing bowl, to chill and toss the salad
4. Salad spinner or colander plus a clean towel, to wash and dry greens
5. Small bowl and a separate bowl of ice water, for soaking the red onion
6. Measuring spoons and a 1/4 cup measure, for oil, glaze and seasonings
7. Tongs or salad servers and a fork to crumble feta, for gentle tossing and finishing
8. Microwave safe bowl or small saucepan and a spoon, to warm or loosen the balsamic glaze if needed
9. Serving platter or shallow bowl, for a prettier presentation

FAQ

Q: Can I make this salad ahead of time? A: You can prep the watermelon, crumble the feta and chop the mint up to 24 hours ahead and keep them chilled and separate. Toss the greens and dressing only right before serving or it will get watery.

Q: How do I keep the salad from getting soggy? A: Drain and pat the watermelon dry, keep dressing separate, and combine everything at the last minute. Using chilled ingredients helps too.

Q: Can I use seeded watermelon or a different cheese? A: Yes, seeded watermelon works but remove the seeds while cubing. For cheese swaps try vegan feta or crumbled firm tofu for a dairy free option, or goat cheese for a creamier tang.

Q: How do I make a quick balsamic glaze at home? A: Simmer good quality balsamic vinegar in a small pan with a teaspoon or two of sugar until it reduces to a syrupy consistency, then cool. You can also use store bought glaze.

Q: What optional add ins or protein work well? A: Try sliced cucumber, avocado, toasted pine nuts or pistachios, grilled chicken or shrimp for protein, any will pair nicely with the sweet and salty flavors.

Q: How long will leftovers keep and how should I store them? A: Store components separately in airtight containers for up to 24 hours in the fridge. Mixed, dressed salad is best eaten within a few hours otherwise it gets watery and limp.

Watermelon And Feta Salad Recipe Substitutions and Variations

Seedless watermelon: use cantaloupe or honeydew, or ripe peaches or strawberries for a sweet juicy base (peaches add a little chew).
Feta cheese: swap in crumbled goat cheese, queso fresco, or ricotta salata for similar tang and crumbly texture — goat cheese is creamier.
Fresh mint: try basil, chopped cilantro, or lemon balm if you can find it (basil gives a peppery-sweet twist).
Balsamic glaze: use good balsamic vinegar reduced with a bit of sugar, pomegranate molasses, or a honey+lemon drizzle for bright acidity.

Pro Tips

– Chill and cut the watermelon into even 1 inch cubes so every bite feels the same, then drain and pat them dry right before assembling, dont let the fruit sit in its juice or the salad turns watery.

– Taste before you salt, cause feta is already salty; crumble most of the cheese on top instead of mixing it all in so you can control salt and get nice presentation.

– If your balsamic glaze is too thick, warm it a few seconds or stir in a teaspoon of olive oil or a splash of good vinegar so it drizzles evenly, or put it in a squeeze bottle for prettier lines.

– Add one crunchy element like toasted pistachios, pepitas or thinly sliced cucumber for texture, and finish with a squeeze of lemon or lime to brighten the whole salad right before serving.

Watermelon And Feta Salad Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I paired juicy watermelon, salty feta, bright mint and a glossy balsamic glaze in my Summer Feta Salad that always has guests asking what's in it.

Servings

servings

Calories

186

kcal

Equipment: 1. Sharp chef’s knife and a paring knife, for cubing the melon and trimming
2. Large cutting board, sturdy and roomy for a 4 to 5 lb watermelon
3. Large mixing bowl, to chill and toss the salad
4. Salad spinner or colander plus a clean towel, to wash and dry greens
5. Small bowl and a separate bowl of ice water, for soaking the red onion
6. Measuring spoons and a 1/4 cup measure, for oil, glaze and seasonings
7. Tongs or salad servers and a fork to crumble feta, for gentle tossing and finishing
8. Microwave safe bowl or small saucepan and a spoon, to warm or loosen the balsamic glaze if needed
9. Serving platter or shallow bowl, for a prettier presentation

Ingredients

seedless watermelon, 4 to 5 lb (about 6 cups cubed)
feta cheese, 6 oz crumbled (about 1 cup)
fresh mint leaves, 1/2 cup loosely packed, chopped
extra virgin olive oil, 2 tablespoons
balsamic glaze, 2 tablespoons
red onion, 1/4 cup thinly sliced (optional)
baby arugula or mixed greens, 2 cups (optional)
flaky sea salt, about 1/2 teaspoon or to taste
freshly ground black pepper, about 1/4 teaspoon or to taste

Directions

Cut the seedless watermelon into about 1 inch cubes until you have roughly 6 cups, place in a large bowl and chill while you prep the rest, it keeps everything nice and crisp.
Thinly slice 1/4 cup red onion if using, then soak the slices in ice cold water for 5 to 10 minutes to mellow the bite, drain and pat dry.
Chop about 1/2 cup loosely packed fresh mint leaves, set aside a few whole leaves for garnish.
If using baby arugula or mixed greens, wash and spin or pat them dry, then arrange the 2 cups on a serving platter or toss gently into the big bowl.
Add the chilled watermelon and the drained onion to the greens or bowl, toss gently so you don't crush the watermelon.
Crumble 6 ounces feta (about 1 cup) over the fruit and greens, you can reserve a little to sprinkle on top for looks.
Drizzle 2 tablespoons extra virgin olive oil and 2 tablespoons balsamic glaze over the salad; if the glaze is thick warm it for 3 to 5 seconds in the microwave or stir in a small bowl to loosen it so it drizzles evenly.
Season with about 1/2 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper, then taste and adjust, remember feta is salty so go easy on the salt.
Toss everything very gently one more time or leave most of the feta on top for a prettier presentation, let the salad sit 5 minutes so the flavors marry but serve within an hour so the watermelon stays crisp.
Finish with the reserved mint leaves and an extra light drizzle of balsamic glaze if you want, serve chilled with grilled meats, at a BBQ or by the pool.

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.