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Watermelon Feta Salad

Watermelon feta salad with cubed watermelon, creamy feta, and fresh mint is tossed for a bright sweet-savory summer salad. Finish with a drizzle of olive oil and balsamic glaze for a glossy, refreshing bite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

6 cups watermelon, cubed
  • 6 cup watermelon
1 cup feta cheese, crumbled
  • 1 cup feta cheese
1/4 cup fresh mint, chopped
  • 0.25 cup fresh mint
1/4 cup red onion, thinly sliced
  • 0.25 cup red onion
2 tablespoons olive oil
  • 2 tbsp olive oil
2 tablespoons balsamic glaze
  • 2 tbsp balsamic glaze
Salt and pepper to taste
  • 0.5 salt to taste
  • 0.5 black pepper to taste

Method
 

Assemble the salad
  1. Arrange the watermelon cubes in a serving bowl or platter so the red pieces are visible. Aim for an even layer for the best sweet-salty balance.
  2. Top with the crumbled feta, then scatter the chopped fresh mint and thinly sliced red onion over the surface. You should see distinct white crumbles and green flecks on top.
  3. Drizzle olive oil evenly across the salad, followed by a drizzle of balsamic glaze. Look for a glossy, dark ribbon pattern on the watermelon.
  4. Season with salt and black pepper to taste. Add lightly and stop when the flavors pop without muting the sweetness.
  5. Serve immediately after dressing for the freshest crunch and juiciest texture. If it sits too long, the watermelon will release more liquid.

Notes

Pro tip: cube and prep everything right before assembling, and drizzle the balsamic glaze last for the prettiest color contrast. Store leftovers covered in the refrigerator up to 1 day; the feta will soften and the salad may weep. Freezing is not recommended. For a dairy-free option, swap feta with a plant-based feta alternative for similar tang while keeping the fresh Mediterranean vibe.