Watermelon Feta Salad with Mint & Balsamic Glaze Recipe
This vibrant Watermelon Feta Salad with Mint & Balsamic Glaze Recipe is the perfect summer appetizer, combining sweet watermelon, tangy feta, and fresh mint with a rich balsamic glaze. Ready in just minutes, it’s a crowd-pleasing dish that’s as beautiful as it is delicious.
Servings: 4 servings
Calories: 220kcal
Ingredients
- 4 cups seedless watermelon, cubed (about ½-inch pieces)
- 1 cup crumbled feta cheese
- ¼ cup fresh mint leaves, thinly sliced
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze
- ¼ tsp black pepper, freshly ground
- ⅛ tsp flaky sea salt (optional)
Instructions
- Prep the Watermelon: Cut the watermelon into ½-inch cubes, removing any rind. Place the cubes in a large bowl and refrigerate for 10 minutes to chill slightly.
- Assemble the Salad: Add the crumbled feta cheese and sliced mint leaves to the bowl with the watermelon. Drizzle with extra-virgin olive oil and gently toss to combine, being careful not to break the watermelon cubes.
- Season and Glaze: Sprinkle the salad with freshly ground black pepper and flaky sea salt (if using). Drizzle the balsamic glaze evenly over the top just before serving.
- Serve: Divide the salad among plates or a serving platter and enjoy immediately for the best texture and flavor.
Notes
Pro Tips: Use seedless watermelon for easier prep. Chill the watermelon for 30 minutes before cutting to enhance its crispness. For extra flavor, add a pinch of flaky sea salt just before serving. If you prefer a sweeter glaze, reduce the balsamic vinegar with a teaspoon of honey.Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the salad may release some liquid over time, so drain excess before serving.Variations: Add thinly sliced red onion for a sharp contrast, or toss in some cucumber for extra crunch. For a protein boost, top with grilled shrimp or chickpeas.