This fresh summer salad is one of my favorites to serve as a snack or appetizer. It’s made with the simplest ingredients, and doesn’t even require measurements when preparing (though I did leave some below).
The crisp watermelon pairs so well with the salty feta cheese, and the fresh mint and basil complement the flavors so well. The salad is topped with a drizzle of olive oil, balsamic glaze and flakey salt. I love to serve it in a shallow bowl or platter without mixing it to keep its vibrant colors.
Ingredients you’ll need
This recipe is one that doesn’t accurately need measurements, but I left references below in the recipe card.
Here’s what you’ll need to make watermelon feta salad-
- Watermelon– I used about 1/4 of a large watermelon. If you’re preparing this for a smaller crowed, you can also buy pre-sliced watermelon
- Feta cheese– I used an 8 oz block of feta cheese that I cut into 1″ cubes
- Fresh herbs– mint & basil balance the flavors of the feta cheese and balsamic glaze so well
- Balsamic glaze– I prefer the touch of sweetness from the balsamic glaze over balsamic vinegar in this recipe
- Olive oil– a light drizzle of extra-virgin olive oil
- Flakey salt– I can’t live without my flakey salt
How to cut the perfect watermelon cubes
There are so many ways to cut a watermelon. When slicing into cubes, I prefer the method shown below. This is easy to do with pre-sliced watermelon, or a watermelon that has been cut into quarters.
- Once you slice the watermelon into quarters, slice it into triangular wedges
- Starting with the rind facing up, slice the watermelon into strips going down, then slice off the rinds leaving you with even sized watermelon strips
- Cut the strips into 1″ cubes then repeat with the remaining watermelon
This salad is truly so easy to make for your next get-together, family BBQ or girls night in. It can easily be modified for a small or larger group.
Preparing ahead of time
It’s best when served fresh, but can be enjoyed even the next day if you have leftovers. If you plan to make this salad earlier in the day to serve a few hours later, I suggest cubing the watermelon and feta cheese and adding it to your serving bowl, then adding the oil, balsamic, salt and herbs right before serving.
This crisp summer salad is going to be a repeat all season. The sweet watermelon, salty feta cheese and fresh herbs are the perfect combination of flavors with a drizzle of balsamic glaze and flakey salt. I can’t wait for you guys to try it!
Other summer recipes to try:
Basil Whipped Feta with Pan-seared Zucchini
Pistachio Pesto Salmon Bites
Gluten-free S’mores Cookies
Watermelon Feta Salad
Ingredients
- 1/4 of a large watermelon, cut into wedges (about 4 cups cubed watermelon). You can also buy pre-sliced watermelon
- 8 oz feta cheese, cubed
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil, chopped
- Olive oil, about 2 tbsp
- Balsamic glaze, about 1-2 tbsp
- Flakey salt
Directions
- Cut your watermelon into 1″ cubes. My favorite way to get consistent sizing is to cut the watermelon into triangle wedges and then slice into strips, then cubes. See photos above for reference.
- Cut the feta cheese into 1″ cubes.
- Add the cubed watermelon and feta cheese to a platter or bowl. Top with a drizzle of olive oil, balsamic glaze and pinch of flakey salt.
- Garnish with the fresh mint and basil and serve cold. I like to serve it as is, without mixing it.
- This dish is best served the same day, but leftovers can be refrigerated and enjoyed within a day for optimal freshness.
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