Fresh Watermelon Feta Salad Recipe

I created a Watermelon Feta Basil Salad of watermelon chunks, feta crumbles and basil strips finished with a glossy balsamic glaze to pique your curiosity.

I never thought a simple bowl of seedless watermelon chunks and crumbled feta cheese could make me stop mid bite, but it did. Bright, crisp watermelon next to salty feta makes a strange kind of magic, and the little surprise name Watermelon Feta Basil Salad makes you expect something grown up yet messy.

I crave the color, the contrast, and how each forkful flips from sweet to tangy, then back again. And I still cant explain why.

It’s one of those things that sounds obvious until you taste it, then you wonder why you waited so long to try it.

Ingredients

• Watermelon is mostly water and natural sugars, super hydrating and lightly sweet, few calories.
• Feta gives salty, tangy creaminess, adds protein and calcium but it’s higher in sodium.
• Basil brings herbal brightness, vitamin K and antioxidants, smells amazing and fresh.
• Balsamic glaze is reduced vinegar, concentrated sweet tang that balances the watermelon sweetness.
• Extra virgin olive oil adds healthy monounsaturated fats and a silky mouthfeel.
• Fresh lime juice gives zippy acidity, vitamin C, wakes flavors and cuts richness.
• Flaky sea salt enhances sweetness and texture, small pinch goes a long way.
• Freshly ground black pepper adds warm spice and a slight bite that complements feta.

Ingredient Quantities

• about 6 cups seedless watermelon cut into 1 inch chunks
• 4 oz feta cheese crumbled
• 1 4 cup fresh basil leaves stacked and sliced into thin strips
• 2 tablespoons balsamic glaze
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lime juice
• pinch flaky sea salt
• freshly ground black pepper to taste

How to Make this

1. Chill the watermelon for at least 30 minutes so it stays crisp, then cut about 6 cups into 1 inch chunks (cut off rind, slice into slabs, then into sticks and cubes).

2. Spread the chunks on a paper towel or clean dish towel and gently pat to remove excess juice so the salad wont get soggy.

3. Put the dried watermelon in a large bowl.

4. Crumble 4 oz feta cheese with your fingers or a fork and sprinkle most of it over the watermelon, leaving a little for garnish.

5. Stack the basil leaves, roll or fold them tightly and slice into thin strips (chiffonade) until you have about 1/4 cup, then add them to the bowl.

6. In a small bowl whisk together 2 tablespoons balsamic glaze, 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lime juice, a pinch of flaky sea salt and freshly ground black pepper to taste; the glaze is thick so stir until it loosens.

7. Drizzle the dressing over the watermelon, feta and basil.

8. Gently toss once or twice with a large spoon or your hands, careful not to mash the watermelon, just enough to coat everything.

9. Taste and adjust: add a tiny extra pinch of salt or a squeeze more lime if it needs brightness.

10. Transfer to a serving platter, sprinkle the reserved feta and a few basil strips on top, finish with an extra thin zigzag of balsamic glaze for looks, and serve cold. If making ahead, keep the dressing separate and toss right before serving.

Equipment Needed

1. Large cutting board (sturdy, for slicing rind and chopping into 1 inch chunks)
2. Sharp chef’s knife (for slabs, sticks and cubes; a sharp blade helps so you dont mash the melon)
3. Paper towels or a clean dish towel (to blot excess juice so the salad wont get soggy)
4. Large mixing bowl (to hold the watermelon, feta and basil)
5. Small bowl plus a whisk or fork (to mix the balsamic glaze, olive oil, lime and seasonings)
6. Measuring spoons and a tablespoon (for the glaze, oil and lime)
7. Large spoon or salad tongs (or your hands, gently, to toss without breaking the watermelon)
8. Serving platter and a small spoon or squeeze bottle (for the final feta sprinkle and balsamic zigzag)

FAQ

Fresh Watermelon Feta Salad Recipe Substitutions and Variations

• Watermelon: swap for cantaloupe or honeydew for similar sweetness and bite, or use English cucumber for a lighter, crisper salad; if using cucumber, seed it and pat dry so it doesn’t water down the dressing.
• Feta cheese: try goat cheese or ricotta salata for a tangy creaminess, or use mild queso fresco for less salty, crumblier texture; same volume usually works fine.
• Fresh basil: substitute fresh mint or arugula for a different herbal note — mint adds bright coolness, arugula brings peppery bite; chop or tear leaves to release flavor.
• Balsamic glaze: use aged balsamic vinegar or a quick honey-lime reduction, or pomegranate molasses for a fruity tang; if using straight aged balsamic, drizzle less cause it’s stronger.

Pro Tips

1. pick a ripe but firm melon, not a mushy one; go for heavy for its size and give it a knock, you want a slightly hollow sound. if it feels squishy the salad will go soggy fast.

2. use a block of feta not the precrumbled stuff and chill it for a few minutes before you crumble it, it breaks into nicer chunks and tastes better. crumble with your fingers for irregular bites, it looks and feels more rustic.

3. keep the glaze and dressing mostly separate until just before serving, especially if you make this ahead, the watermelon sheds juice fast and you dont want a puddle. if you must dress early, pat the cubes dry often and use just a light drizzle to start.

4. handle the salad gently, toss only once or twice with a big spoon or your hands, dont mash the pieces. finish at the last minute with flaky salt and cracked pepper so those flavors hit your tongue fresh.