Watermelon Feta Salad

This watermelon feta salad, shared by Taste of Home reader Christine Florio of Hoboken, New Jersey, is one of those simple, seasonal dishes that just hits differently when the weather turns warm. Light, hydrating watermelon recipes are the perfect way to highlight the summer fruit when it’s at its peak.

Naturally refreshing with bright, wholesome ingredients, this salad fits right into summer cookouts and picnics. The combination of sweet watermelon, salty feta and fresh mint tossed in tangy balsamic glaze is crisp, cooling and made for days when it’s too hot to turn on the stove.

Ingredients for Watermelon Feta Salad

• Seedless watermelon: You’ll want to cut your watermelon into bite-sized cubes so it’s easy to get a little bit of everything on each forkful. A melon baller is another fun option if you want extra-pretty, party-ready scoops.
• Feta cheese: Crumbled feta adds a salty, creamy contrast that balances the sweet fruit. If you’ve never had the combo before, go into it with an open mind—honestly, it really makes this salad. Feta packed in brine is creamier, saltier and more flavorful than tubs of pre-crumbled cheese. Just crumble it by hand right into the salad bowl.
• Mint: Fresh mint brings a cool, refreshing pop that keeps the salad feeling light and summery. Mint can bruise and darken if it’s minced too far in advance, so it’s best to chop or tear the leaves just before adding.
• Balsamic glaze: This glaze is perfect for drizzling because it’s thicker, sweeter and more concentrated than regular balsamic vinegar. You’ll usually find balsamic glaze near the vinegars or salad dressings at the store, or you can make your own by simmering balsamic vinegar on the stove until it reduces and thickens into a syrupy consistency.

Directions

Step 1: Combine the salad ingredients

Place the chopped watermelon, feta cheese crumbles and mint in a large bowl.

Editor’s Tip: You can prep the melon and feta a few hours ahead of time and keep them cold in the fridge, but hold off on adding the mint until just before serving so it doesn’t darken.

Step 2: Add the balsamic glaze

Drizzle the balsamic over the watermelon mixture, then toss gently to combine. You want it mixed just enough to coat everything without breaking up the watermelon or feta.

Editor’s Tip: Balsamic glaze is bold, and a little goes a long way. Start with a light drizzle, then add more if needed.

Recipe Variations

• Swap in basil: Not a mint fan? Fresh basil is an easy swap and brings a slightly sweeter, more savory flavor that still keeps the salad feeling light and summery.
• Boost the mix-ins: Get inspired by your favorite watermelon salads and stir in sliced cucumber for extra crunch, thinly sliced red onion for a sharp bite or blueberries for a pop of color and natural sweetness. Diced avocado is another great option if you want a rich, buttery texture that makes the salad feel a little more substantial.
• Add a little heat: For a sweet-heat combo, toss in thinly sliced jalapeno or finish the salad with a drizzle of hot honey for a gentle kick against the cool watermelon.
• Serve it on greens: Turn this recipe into an arugula salad by piling the watermelon and feta mixture on top of a bed of greens.
• Use a different dressing: Try drizzling the watermelon with a lime-honey dressing or a citrus vinaigrette for a brighter, zippier finish.

How to Store Watermelon Feta Salad

This watermelon feta salad is best enjoyed fresh, since watermelon naturally releases juices as it sits. Once the salad is tossed with balsamic glaze, it will break down even faster because the acidity draws moisture from the watermelon.

If you have leftovers, store the salad in an airtight container in the refrigerator for up to two days. It will still taste great, but the texture will be a bit softer the longer it sits.

Can you make watermelon feta salad ahead of time?

You can prep parts of this watermelon feta salad ahead, but it’s best to assemble it right before serving so everything stays crisp and colorful. Cube the watermelon, crumble the feta and slice any add-ins, like cucumber or red onion, a few hours in advance. Store everything in separate airtight containers in the refrigerator.

Hold off on adding the mint and balsamic glaze until just before serving. That final toss is what keeps the salad looking bright and prevents the watermelon from releasing too much liquid.

Watermelon Feta Salad Tips

Can you use pre-cut watermelon for watermelon feta salad?

Pre-cut watermelon works in a pinch and definitely saves time, but freshly cut watermelon will give you the best flavor and texture. Once the watermelon is cut, it will begin to release its juices, which can give the salad a softer texture. If you decide to use pre-cut watermelon, drain off any excess liquid before mixing the salad ingredients together.

How do you keep watermelon feta salad from getting watery?

The key to keeping watermelon feta salad from getting watery is waiting to add the balsamic glaze until just before serving. Dressing the salad early speeds up how quickly the fruit breaks down. The longer it’s dressed, the more liquid you’ll see in the bowl.

For best results, keep all the ingredients chilled and undressed until the very last minute. If you’re prepping ahead, you can lightly pat the watermelon cubes dry with a paper towel to remove excess surface moisture and help reduce pooling.

What can you serve with watermelon feta salad?

This watermelon feta salad pairs well with just about any summer meal. It’s especially good alongside barbecue chicken, herby grilled salmon, steak kabobs or any of your favorite cookout recipes. It also works really well with sandwiches and wraps for an easy picnic-style spread, or as part of a larger potluck table with other cold pasta salads and finger foods.