Fresh Watermelon Feta Mint Salad
A refreshing summer salad combining juicy watermelon, salty feta, fresh mint, and a sweet-tart balsamic glaze. Perfect for quick, easy, and crowd-pleasing summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 cups watermelon, cut into bite-sized cubes
- 1 cup crumbled feta cheese
- 1/4 cup fresh mint leaves, roughly chopped
- 2 to 3 tablespoons balsamic glaze
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper, to taste
- Pinch of sea salt (optional)
Instructions
- Chill the watermelon in the refrigerator for at least one hour.
- Cut the watermelon into roughly 1-inch cubes using a sharp chef’s knife and transfer to a mixing bowl.
- Rinse and pat dry the fresh mint leaves, remove from stems, and roughly chop.
- Gently toss the watermelon cubes with crumbled feta and chopped mint in the mixing bowl.
- Drizzle 1 tablespoon of extra virgin olive oil over the salad, add a pinch of sea salt if needed, and sprinkle freshly ground black pepper to taste. Toss gently again.
- Just before serving, drizzle 2 to 3 tablespoons of balsamic glaze over the salad.
- Serve immediately to maintain crisp texture and bright flavors.
Notes
Use ripe, seedless watermelon for best results. Be gentle when tossing to avoid crushing watermelon cubes. Add balsamic glaze last to keep its glossy appearance. Best served fresh and chilled. Leftovers can be refrigerated up to 24 hours but watermelon may become soggy. For dairy-free version, substitute feta with firm tofu or vegan cheese. Fresh mint is preferred; basil can be used as a substitute.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 10
- Sodium: 250
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 1
- Protein: 5
Keywords: watermelon salad, feta cheese, mint, balsamic glaze, summer salad, refreshing side, easy salad