Watermelon Feta Salad
Sweet watermelon + salty feta is one of those combinations that shouldn’t work but absolutely does. Add fresh mint, a drizzle of balsamic, and a crack of black pepper and you’ve got the most refreshing salad of summer. Five minutes, no cooking, pure joy.
Why You’ll Love This Recipe
- Sweet + salty perfection in every bite
- 5 minutes, no cooking, no oven
- The most refreshing thing you can eat on a hot day
- Beautiful enough to serve at any gathering
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Watermelon Feta Salad
Ingredients
- 4 cups watermelon, cubed
- 1/2 cup feta cheese, crumbled or cubed
- Fresh mint leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- Flaky sea salt and cracked black pepper
- Optional: thinly sliced red onion, cucumber
Instructions
- Arrange watermelon cubes on a platter or in a bowl.
- Scatter feta cheese and torn mint leaves over the watermelon.
- Drizzle with olive oil and balsamic glaze.
- Season with flaky sea salt and cracked black pepper.
- Serve immediately — this is best ice-cold on a hot day.
Recipe Tips
- Cold watermelon is essential — chill it before cutting.
- Block feta holds up better than pre-crumbled in this salad.
- The balsamic glaze (thick and syrupy) is key — regular vinegar is too thin.
- Add thin cucumber slices for extra crunch.
Calories: 160 | Protein: 4g | Fat: 10g | Carbs: 16g
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Nutritional information is estimated and may vary.
