Watermelon Feta Salad: The Ultimate Summer Recipe

Watermelon feta salad: Prepare to be amazed by this vibrant and refreshing explosion of flavor! Imagine biting into juicy, sweet watermelon, perfectly complemented by the salty tang of feta cheese, all drizzled with a bright, herbaceous dressing. It’s a culinary experience that dances on your palate and leaves you craving more.

While the exact origins of combining watermelon and feta are debated, this delightful pairing has become a staple in Mediterranean cuisine, particularly in Greece. The Greeks have long understood the magic that happens when these seemingly contrasting flavors unite. It’s a testament to their culinary ingenuity and appreciation for simple, high-quality ingredients.

What makes watermelon feta salad so irresistible? It’s the perfect balance of sweet, salty, and savory. The crisp, hydrating watermelon provides a refreshing base, while the creamy, crumbly feta adds a delightful salty counterpoint. The addition of fresh mint and a zesty lime dressing elevates the dish to another level. Beyond the incredible taste, this salad is incredibly easy to prepare, making it a perfect choice for summer gatherings, quick lunches, or a light and satisfying dinner. It’s a guaranteed crowd-pleaser that will have everyone asking for the recipe!

this RECIPE

Ingredients:

• Watermelon: 6 cups, cubed (seedless preferred, but you can remove seeds)
• Feta Cheese: 8 ounces, crumbled (look for a block of feta in brine for the best flavor)
• Red Onion: 1/4 cup, thinly sliced (soak in ice water for 10 minutes to mellow the flavor, optional)
• Fresh Mint: 1/4 cup, chopped
• Fresh Basil: 1/4 cup, chopped
• Cucumber: 1 cup, peeled, seeded, and diced
• Olive Oil: 3 tablespoons, extra virgin
• Balsamic Glaze: 2 tablespoons (or balsamic vinegar, reduced slightly)
• Lime Juice: 1 tablespoon, freshly squeezed
• Salt: 1/4 teaspoon, or to taste
• Black Pepper: 1/4 teaspoon, freshly ground, or to taste
• Optional: Kalamata olives, pitted and halved (1/2 cup)
• Optional: Toasted pine nuts or slivered almonds (2 tablespoons)

Preparing the Ingredients:

1. Prepare the Watermelon: Start by cutting your watermelon into manageable pieces. I like to cut it in half first, then into wedges. From there, I slice off the rind and cut the flesh into roughly 1-inch cubes. Try to keep the cubes uniform in size for a nicer presentation. If you’re using a watermelon with seeds, take the time to remove as many as you can. Nobody wants to bite into a seed in their salad!
2. Crumble the Feta: If you bought a block of feta, crumble it into bite-sized pieces. I find that using my fingers is the easiest way to do this. If you bought pre-crumbled feta, you can skip this step, but I highly recommend getting a block – the flavor is so much better!
3. Slice the Red Onion: Red onion can be a bit strong, so I like to slice it very thinly. You can use a mandoline for this if you have one, or just use a sharp knife. After slicing, I often soak the red onion in ice water for about 10 minutes. This helps to mellow out the flavor and makes it less pungent. Drain the onion well before adding it to the salad.
4. Chop the Herbs: Fresh herbs are key to this salad! Wash and dry your mint and basil thoroughly. Then, stack the leaves and roll them up tightly. Use a sharp knife to thinly slice the roll of herbs. This is called a chiffonade cut and it releases the most flavor.
5. Dice the Cucumber: Peel the cucumber and cut it in half lengthwise. Use a spoon to scrape out the seeds. Then, dice the cucumber into small, bite-sized pieces.

Making the Dressing:

1. Combine the Liquids: In a small bowl, whisk together the olive oil, balsamic glaze (or reduced balsamic vinegar), and lime juice. I like to use a fork for this, but a small whisk works too.
2. Season the Dressing: Add salt and freshly ground black pepper to the dressing. Taste and adjust the seasoning as needed. You might want to add a little more lime juice for extra tang, or a pinch of sugar if the balsamic glaze is too tart.

Assembling the Salad:

1. Combine the Ingredients: In a large bowl, gently combine the cubed watermelon, crumbled feta cheese, sliced red onion (if using), chopped mint, chopped basil, and diced cucumber. Be careful not to overmix, as the watermelon can get mushy.
2. Add Optional Ingredients: If you’re using Kalamata olives or toasted pine nuts/slivered almonds, add them to the bowl now. The olives add a salty, briny flavor, while the nuts add a nice crunch.
3. Dress the Salad: Pour the dressing over the salad and gently toss to coat. Again, be careful not to overmix. You want the dressing to be evenly distributed, but you don’t want to crush the watermelon.
4. Chill (Optional): You can serve the salad immediately, or you can chill it in the refrigerator for about 30 minutes before serving. Chilling the salad allows the flavors to meld together and makes it even more refreshing. However, don’t chill it for too long, as the watermelon can become watery.
5. Serve and Enjoy!: Transfer the salad to a serving bowl and garnish with a few extra sprigs of mint or basil, if desired. Serve immediately and enjoy! This salad is best eaten fresh, as the watermelon will release its juices over time.

Tips and Variations:

• Watermelon Selection: Choose a watermelon that feels heavy for its size. Look for a symmetrical shape and a dull rind. A yellow spot on the bottom (where the watermelon rested on the ground) is a good sign of ripeness.
• Feta Cheese: As I mentioned before, I highly recommend using a block of feta cheese in brine. The flavor is much better than pre-crumbled feta. If you can’t find feta in brine, look for Greek feta cheese, which is usually higher quality.
• Balsamic Glaze vs. Balsamic Vinegar: Balsamic glaze is a thickened, sweetened version of balsamic vinegar. It has a richer, more intense flavor. If you don’t have balsamic glaze, you can use balsamic vinegar, but you’ll need to reduce it slightly to thicken it up. To do this, simmer the balsamic vinegar in a small saucepan over medium heat for about 5-10 minutes, or until it has reduced by about half and has a syrupy consistency. Let it cool before adding it to the dressing.
• Add Some Heat: For a little kick, add a pinch of red pepper flakes to the dressing.
• Different Herbs: Feel free to experiment with different herbs. Dill, oregano, or even a little bit of rosemary would be delicious in this salad.
• Grilled Watermelon: For a smoky flavor, grill the watermelon cubes before adding them to the salad. To do this, brush the watermelon cubes with a little olive oil and grill them over medium heat for about 2-3 minutes per side, or until they have grill marks. Let them cool slightly before adding them to the salad.
• Add Avocado: For a creamy texture, add diced avocado to the salad. Add the avocado just before serving, as it can brown quickly.
• Make it a Meal: Add grilled chicken or shrimp to the salad to make it a complete meal.
• Vegan Option: To make this salad vegan, simply substitute the feta cheese with a vegan feta alternative. There are many great vegan feta cheeses available on the market these days. You can also use toasted nuts or seeds to add some richness and texture.

Serving Suggestions:

• This watermelon feta salad is perfect as a side dish for a summer barbecue or picnic.
• It’s also a great light lunch or snack.
• Serve it with grilled chicken, fish, or vegetables.
• Pair it with a crisp white wine or a refreshing lemonade.

Storage Instructions:

This salad is best eaten fresh, as the watermelon will release its juices over time. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the salad will become a bit watery as it sits.

Nutritional Information (Approximate):

(Per serving, based on 6 servings)

• Calories: 250-300
• Fat: 15-20g
• Saturated Fat: 8-10g
• Cholesterol: 40-50mg
• Sodium: 300-400mg
• Carbohydrates: 20-25g
• Fiber: 2-3g
• Sugar: 15-20g
• Protein: 5-7g

Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.

Conclusion:

This isn’t just another salad; it’s a vibrant celebration of summer flavors that you absolutely must experience. The sweet, juicy watermelon perfectly complements the salty, tangy feta, creating a flavor explosion that will tantalize your taste buds. The mint adds a refreshing coolness, while the optional balsamic glaze provides a touch of sophistication. Trust me, this watermelon feta salad is a game-changer!

But why is this recipe a must-try? Beyond the incredible taste, it’s incredibly easy to make. Seriously, it takes less than 15 minutes from start to finish. It’s also incredibly versatile. Need a show-stopping dish for a summer barbecue? This is it. Looking for a light and refreshing lunch? Look no further. Want a healthy and delicious snack? This salad has you covered. Plus, it’s visually stunning! The bright red watermelon, creamy white feta, and vibrant green mint make it a feast for the eyes as well as the palate.

And the best part? You can easily customize it to your liking!

Serving Suggestions and Variations:

* Elevate the Presentation: Serve it in a hollowed-out watermelon half for a truly impressive presentation.
* Add Some Crunch: Toasted almonds or pecans add a delightful textural contrast.
* Spice it Up: A pinch of red pepper flakes adds a subtle kick.
* Go Fruity: Add other summer fruits like blueberries, strawberries, or cantaloupe for an even more complex flavor profile.
* Protein Power: Grilled chicken or shrimp would make this a complete and satisfying meal.
* Cheese Swap: If you’re not a fan of feta, try goat cheese or halloumi for a different twist.
* Herb Garden: Experiment with different herbs like basil or cilantro for a unique flavor.
* Dressing Alternatives: While the balsamic glaze is fantastic, you could also use a simple vinaigrette made with olive oil, lemon juice, and honey.

I’m confident that this watermelon feta salad will become a staple in your summer rotation. It’s the perfect combination of sweet, salty, and refreshing, and it’s so easy to make that you’ll find yourself whipping it up all the time. It’s a guaranteed crowd-pleaser, and it’s a healthy and delicious way to enjoy the bounty of summer.

So, what are you waiting for? Head to the store, grab a watermelon and some feta, and get ready to experience a taste sensation! I’m so excited for you to try this recipe, and I can’t wait to hear what you think.

Please, give this recipe a try and let me know how it turns out! Share your photos and variations in the comments below. I’d love to see your creations and hear about your experiences. Did you add any special ingredients? Did you serve it at a party? Did everyone love it as much as I do? Don’t be shy – share your thoughts! Happy cooking (and eating)! I hope this watermelon feta salad brings you as much joy as it brings me. Enjoy!