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Close-up of watermelon cubes topped with feta crumbles, fresh mint leaves, and a glossy balsamic drizzle.

Watermelon Feta Salad with Balsamic and Fresh Mint

Watermelon Feta Salad with Balsamic and Fresh Mint is a 10-minute, no-cook summer side. Chilled watermelon cubes, hand-crumbled feta, and mint ribbons get a balsamic glaze (or light vinaigrette), with optional cucumber and red onion for crunch. Fresh, sweet-salty, tangy—and perfect for 4.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: Greek- inspired, Mediterranean
Calories: 300
Ingredients Method

Ingredients
  

  • Watermelon: 8 cups about 1.2 kg ripe, seedless, 2 cm cubes
  • Feta: 150–200 g about 1 cup crumbled from a block
  • Fresh mint leaves: ½ cup loosely packed sliced (plus extra for garnish)
  • Cucumber optional: 1 cup, small dice
  • Red onion optional: ¼ small, very thin slices
  • Flaky salt & black pepper to taste
Finish (option one):
  • Balsamic glaze: 2–3 tbsp for drizzling
Finish (option two/ Light balsamic vinaigrette):
  • Balsamic vinegar 2 tbsp
  • Extra-virgin olive oil 3 tbsp
  • Honey 1 tsp
  • Lemon or lime juice 1 tsp
  • Fine salt ¼ tsp + black pepper

Method
 

  1. Chill everything (melon, feta, mint).
  2. Cube & dry the watermelon with paper towels so the salad stays crisp.
  3. Whisk dressing (if using vinaigrette) or set out the glaze.
  4. Toss watermelon with mint, cucumber, and onion (if using).
  5. Fold in feta gently to keep chunks intact.
  6. Finish: Drizzle balsamic glaze or toss lightly with vinaigrette. Taste; add salt and pepper only if needed.
  7. Serve immediately, topped with extra mint.