Save I threw this together one August afternoon when the heat was unbearable and nothing sounded appealing except something cold and bright. I had half a watermelon sitting in the fridge and some feta leftover from the night before. The combination sounded odd at first, but one bite and I understood why this salad shows up at every summer gathering now. It's become my go-to when I need something that feels impressive but takes almost no effort.
The first time I brought this to a backyard barbecue, my neighbor eyed it suspiciously and then came back for seconds without saying a word. By the end of the night, three people had asked for the recipe. I realized then that sometimes the simplest things make the biggest impression, especially when the ingredients speak for themselves.
Ingredients
- Seedless watermelon: Use the ripest one you can find, the kind that feels heavy and sounds hollow when you tap it, because this is the star and it needs to be sweet and juicy.
- Feta cheese: Go for block feta packed in brine if possible, it crumbles better and has a creamier texture than the pre-crumbled stuff.
- Fresh mint leaves: Tear these by hand instead of chopping to release the oils without bruising them too much, it makes a difference in fragrance.
- Red onion: Slice it as thin as you can manage, almost translucent, so it adds sharpness without overwhelming the sweet watermelon.
- Extra-virgin olive oil: A fruity, good-quality oil is worth it here since youre not cooking it, just drizzling it over everything.
- Balsamic vinegar: Reducing it yourself gives you control over sweetness and thickness, but a good store-bought glaze works perfectly when youre short on time.
- Honey: This balances the acidity of the vinegar, but you can skip it entirely if you prefer a sharper glaze.
- Roasted pistachios or walnuts: Optional, but they add a nutty crunch that makes every bite more interesting.
Instructions
- Make the glaze:
- Pour the balsamic vinegar and honey into a small saucepan and let it simmer gently over medium-low heat, stirring occasionally, until it thickens and coats the back of a spoon. Let it cool completely because it will thicken even more as it sits.
- Prep the watermelon:
- Cut the watermelon into roughly one-inch cubes, trying to keep them uniform so they look neat on the platter. Pat them dry with a paper towel if theyre too wet, it helps the other ingredients stick.
- Arrange the base:
- Spread the watermelon cubes across a large platter or shallow bowl, leaving a little space between them so every piece gets touched by the toppings.
- Add the toppings:
- Scatter the red onion slices, crumbled feta, and torn mint leaves over the watermelon in a way that looks casual but intentional. Sprinkle the nuts on top if youre using them.
- Dress and serve:
- Drizzle the olive oil over everything first, then season with flaky sea salt and black pepper. Right before serving, drizzle the balsamic glaze in thin lines across the salad so it catches the light.
Save There was one evening when I made this for a small dinner on the porch and we ate it as the sun went down, and someone said it tasted like summer in a bowl. I think about that every time I make it now, how food can capture a feeling and hold it there, even after the season ends.
How to Pick the Perfect Watermelon
Look for a melon with a creamy yellow spot on one side, thats where it sat on the ground and ripened in the sun. It should feel heavy for its size and give a deep, hollow sound when you knock on it. Avoid any with soft spots or cracks, those tend to be overripe or starting to turn.
Flavor Variations to Try
Swap the mint for fresh basil if you want something a little more savory and aromatic. Add a handful of arugula or sliced cucumber for extra crunch and a peppery bite. If you want to make it heartier, toss in some grilled chicken or chickpeas and turn it into a full meal.
Storing and Serving Tips
This salad is best enjoyed immediately after assembling, while everything is still cold and crisp. If you need to prep ahead, keep the components separate in the fridge and toss them together right before serving. Leftovers will get watery after a few hours, but you can drain the liquid and still enjoy it the next day.
- Chill your serving platter in the fridge for ten minutes before assembling to keep everything cold longer.
- Pair this with a crisp Sauvignon Blanc or a sparkling water with lemon for a refreshing match.
- Double the balsamic glaze recipe and keep extra in the fridge, it lasts for weeks and works on everything from roasted vegetables to grilled peaches.
Save This salad has a way of making even the simplest meal feel special, like youve done something thoughtful without trying too hard. I hope it becomes one of those recipes you reach for again and again, the kind that feels like home no matter where you are.
Recipe Questions & Answers
- → Can I prepare the balsamic glaze in advance?
Yes, the glaze can be made a day ahead and stored in the refrigerator. Reheat gently before drizzling over the salad.
- → What nuts work best for adding crunch?
Roasted pistachios or walnuts are excellent choices, providing both texture and flavor contrast.
- → Is there a suitable herb substitute for mint?
Basil makes a great alternative, offering a slightly different but complementary freshness.
- → How can I make this dish vegan-friendly?
Use plant-based feta substitutes and omit honey when preparing the balsamic glaze.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc complement the fresh and tangy flavors beautifully.