Save I started making this salad after a particularly humid July afternoon when nothing sounded good except something cold and bright. I had half a watermelon sitting on the counter and a block of feta in the fridge, and I remembered a version of this from a cookout years ago. The first bite was a revelation—sweet, salty, tangy, all at once. Now its my go-to whenever the heat makes cooking feel impossible.
I made this for a backyard dinner once, and people kept going back for seconds even after the main course. Someone said it tasted like summer in a bowl, and honestly, I cant think of a better description. Its become my signature dish for potlucks now.
Ingredients
- Seedless watermelon: Use the ripest melon you can find—it should smell sweet at the rind and feel heavy for its size, which means its full of juice.
- Red onion: Slice it as thin as possible so it adds bite without overwhelming the delicate flavors, and if its too sharp, soak the slices in cold water for five minutes.
- Fresh mint leaves: Tear them by hand instead of chopping to release their oils without bruising them into bitterness.
- Feta cheese: Go for a block of feta in brine rather than pre-crumbled, it tastes creamier and less dry.
- Roasted pistachios or walnuts: These add a welcome crunch and a hint of richness, but theyre optional if you want to keep it lighter.
- Extra-virgin olive oil: A good fruity olive oil makes a difference here since theres nowhere for it to hide.
- Flaky sea salt: The texture matters, those delicate flakes dissolve slowly and give little bursts of saltiness.
- Balsamic vinegar and honey: Simmer these together until theyre thick and glossy, or use store-bought glaze if youre short on time.
Instructions
- Make the glaze:
- Pour balsamic vinegar and honey into a small saucepan and let it bubble gently over medium-low heat, stirring occasionally, until it coats the back of a spoon. Let it cool completely or it will make the watermelon weep.
- Prep the watermelon:
- Cut the melon into rough one-inch cubes and spread them out on a wide platter so every piece gets some toppings.
- Layer the toppings:
- Scatter the red onion, feta crumbles, and torn mint leaves over the watermelon, aiming for an even but casual distribution. Drizzle with olive oil and season with flaky salt and a few grinds of black pepper.
- Add the crunch:
- If youre using nuts, sprinkle them over the top now so they stay crisp.
- Finish with glaze:
- Right before serving, drizzle the balsamic glaze in thin ribbons across the whole salad. Serve immediately while everything is fresh and bright.
Save There was an evening last summer when I brought this to a friends rooftop gathering, and we all sat there eating it straight from the platter with toothpicks as the sun went down. It wasnt fancy, but it felt perfect, and thats what I love most about this salad.
Flavor Variations
Swap the mint for fresh basil if you want something a little more herbal and peppery, or try adding thinly sliced cucumber for extra crunch and coolness. A handful of arugula tossed in at the end gives it a peppery bite that plays nicely with the sweetness.
Serving Suggestions
This pairs beautifully with grilled chicken or fish, but it also works as a light lunch all on its own. I like serving it with a crisp white wine like Sauvignon Blanc, something that has enough acidity to match the balsamic and feta.
Storage and Make-Ahead Tips
You can prep the glaze and chop the watermelon a few hours ahead, but keep everything separate until youre ready to assemble. Once its dressed, this salad doesnt hold well, so plan to serve it within thirty minutes of putting it together.
- Store leftover watermelon and toppings separately in airtight containers in the fridge.
- The balsamic glaze keeps for weeks in a sealed jar at room temperature.
- If the feta seems too salty, rinse it briefly under cold water before crumbling.
Save This salad has become one of those recipes I make without thinking, and every time it reminds me why simple food, done right, is often the best. I hope it brings a little brightness to your table too.
Recipe FAQs
- → Can I make the balsamic glaze ahead of time?
Yes, prepare the glaze in advance by simmering balsamic vinegar and honey until thickened, then cool and store it refrigerated.
- → What nuts work best in this salad?
Roasted pistachios or walnuts add a nice crunch and complement the creamy and sweet flavors.
- → How can I adjust this for a vegan version?
Use plant-based feta alternatives and omit honey when making the balsamic glaze, substituting with a vegan sweetener if desired.
- → Can I substitute mint with other herbs?
Basil works well as an alternative, offering a different fresh aroma while maintaining balance with watermelon and feta.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, but always check for cross-contamination if you have severe allergies.