MediterraneanSaladVegetarianGluten-Free

Watermelon and Feta Salad

Name: Watermelon and Feta Salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 8 cups seedless watermelon, cut into 1-inch cubes; 8 oz feta cheese, crumbled or cut into small cubes; 1/2 medium red onion, thinly sliced; 1/3 cup fresh mint leaves, torn; 2 tbsp extra virgin olive oil; 2 tbsp balsamic glaze; 1/4 tsp flaky sea salt; 1/4 tsp freshly cracked black pepper; 1/4 cup pitted Kalamata olives, halved (optional)

Sweet, juicy watermelon meets creamy feta and sharp red onion in this refreshing Mediterranean salad that comes together in minutes. The combination of crisp mint, peppery olive oil, and tangy balsamic creates a perfect balance of flavors and textures. Perfect for hot summer days when you want something light, elegant, and utterly satisfying.

Prep

15 minutes

Cook

0 minutes

Total

15 minutes

Serves

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Ingredients

Units

Instructions

1
Pat the watermelon cubes gently with paper towels to remove excess moisture, which helps the salad stay fresh and prevents it from becoming watery.
2
Arrange the watermelon cubes on a large serving platter or in a wide shallow bowl, spreading them out in an even layer.
3
Scatter the crumbled feta cheese evenly over the watermelon, followed by the thinly sliced red onion and Kalamata olives if using.
4
Drizzle the extra virgin olive oil evenly over the salad, followed by the balsamic glaze in a decorative pattern.
5
Sprinkle the torn fresh mint leaves over the top, then season with flaky sea salt and freshly cracked black pepper.
6
Serve immediately for the best texture, or refrigerate for up to 30 minutes before serving to allow flavors to meld slightly.

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Watermelon and Feta Salad

Prep

15 minutes

Cook

0 minutes

Total

15 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Pat the watermelon cubes gently with paper towels to remove excess moisture, which helps the salad stay fresh and prevents it from becoming watery.
2
Arrange the watermelon cubes on a large serving platter or in a wide shallow bowl, spreading them out in an even layer.
3
Scatter the crumbled feta cheese evenly over the watermelon, followed by the thinly sliced red onion and Kalamata olives if using.
4
Drizzle the extra virgin olive oil evenly over the salad, followed by the balsamic glaze in a decorative pattern.
5
Sprinkle the torn fresh mint leaves over the top, then season with flaky sea salt and freshly cracked black pepper.
6
Serve immediately for the best texture, or refrigerate for up to 30 minutes before serving to allow flavors to meld slightly.

Reviews

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