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Nothing tastes like summer quite like this Watermelon Feta Salad with Mint and Balsamic Glaze. Whether I am bringing a dish to a backyard gathering or simply want something refreshing to enjoy on a hot afternoon, this salad always delivers a burst of bright flavor. The mix of sweet juicy watermelon and creamy salty feta with a tangy balsamic drizzle is simply irresistible.
I stumbled on this recipe after a neighbor left a giant watermelon on my steps and I wanted something a little more elegant than just slicing and eating it. The feta-and-mint combo brings back memories of Greek beach picnics from my travels.
Ingredients
- Cubed seedless watermelon: Six cups of ripe watermelon is essential for the juiciest bites. Choose one that feels heavy for its size and has a creamy yellow spot
- Crumbled feta cheese: One half cup of sheep’s milk feta gives the best creaminess and tang. Opt for blocks you crumble yourself for the freshest texture
- Balsamic glaze: Three tablespoons deliver rich sweet tang that ties the salad together. Look for one with aged balsamic for deeper flavor
- Chopped fresh mint: Two tablespoons provide cooling lift and aroma. Pick bright green leaves for the best flavor and chop right before serving
- Flaked sea salt: One half teaspoon gives gentle bursts of salty crunch. Use a large flake variety like Maldon
Step-by-Step Instructions
- Prepare the Watermelon:
- Cut the seedless watermelon into even cubes about one inch in size. Place six cups of cubes in a large serving bowl. Pat pieces dry with a paper towel to remove excess moisture so the salad stays crisp.
- Add the Feta:
- Take a block of feta cheese and crumble about one half cup over the top of the watermelon. Try to scatter it so that every scoop will get a bit of feta.
- Drizzle with Balsamic Glaze:
- Using a spoon or a squeeze bottle if your glaze comes in one drizzle three tablespoons of balsamic glaze evenly over the salad. Aim for a light but visible pattern so it carries through every bite.
- Add Mint and Sea Salt:
- Chop two tablespoons of fresh mint just before serving to keep it from browning. Sprinkle the mint and one half teaspoon of flaked sea salt over the salad just before serving for best flavor and texture.
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I always use sheep’s milk feta which brings a tangy creamy note you cannot get from cows milk versions. My favorite memory with this salad was watching my kids’ faces light up the first time they tried it everyone went straight back for seconds.
Storage Tips
This salad tastes best freshly made because the watermelon releases juice as it sits. If you plan to prep in advance cut and chill the watermelon and mint and keep the feta and glaze separate. Toss everything together just before serving so each component stays vibrant.
Ingredient Substitutions
If you cannot find sheep’s milk feta try goat cheese for a creamy texture and similar tang. Baby basil or even a hint of fresh thyme work if you are out of mint. A squeeze of fresh lime juice can brighten things up if you do not have balsamic glaze.
Serving Suggestions
Serve this salad chilled and piled high on a large platter for family style meals. It pairs beautifully with grilled chicken fish or even alongside a plate of pita and hummus for a Mediterranean theme. For a fancier look use a mix of yellow and red watermelon.
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This salad is proof that simple ingredients can create magical moments with every bite.
Frequently Asked Questions
- → What type of feta works best for this dish?
Sheep’s milk feta is recommended for its rich, creamy texture, but any good-quality feta will work well.
- → Can I use regular balsamic vinegar instead of glaze?
Balsamic glaze is preferred for its thicker, sweeter consistency. If using vinegar, reduce it gently to achieve a syrupy texture.
- → How should I cut the watermelon?
Cut the watermelon into uniform cubes for even distribution of flavors and appealing presentation.
- → Is fresh mint necessary, or can dried mint be used?
Fresh mint provides optimal flavor and aroma; dried mint is not recommended for this dish.
- → How should I serve this salad?
Serve chilled for the best refreshing taste. It's ideal as a side or a light appetizer.
- → Can I prepare this dish in advance?
It’s best assembled just before serving, but ingredients can be prepped and stored separately ahead of time.