Fresh Watermelon Feta Salad Recipe

I’m sharing my Watermelon Feta Basil Salad, a refreshing mix of sweet watermelon, salty feta and bright basil strips drizzled in a glossy balsamic glaze that makes every summer gathering sing.

I always thought a bowl of cubed watermelon with crumbled feta was summer in a spoon, but this version keeps surprising me. I riff on the classic Watermelon Feta Basil Salad, only sharper somehow, it pulls in these bright contrasts that make people ask what I did differently.

It’s not just a Watermelon Salad With Feta Cheese, it’s a little rebellious at picnics and fits right in at a Fourth of July spread, yet somehow still feels like a secret trick you don’t tell everyone, and honestly I kinda like watching them try to guess.

Ingredients

• Sweet hydrating fruit, loaded with water, vitamin C and lycopene, light and refreshing in summer
• Salty tangy cheese, good protein and calcium, crumbles add savory balance you’ll really love
• Bright herb, has vitamin K and antioxidants, thin strips smell amazing and brighten every bite
• Thick sweet vinegar syrup, concentrated flavor gives sweet and tangy depth in small drizzles
• Optional smooth oil, brings healthy unsaturated fats, silky mouthfeel and gentle richness when used
• Optional bright citrus, its acid cuts sweetness, adds lively sour zing that wakes flavors
• Finishing salt with crunchy flakes, heightens sweetness and feta’s saltiness, sprinkle very sparingly

Ingredient Quantities

• 6 cups seedless watermelon, cubed
• 8 ounces feta cheese, crumbled
• 1/2 cup fresh basil leaves sliced into strips
• 3 tablespoons balsamic glaze
• 1 tablespoon extra virgin olive oil optional
• Flaky sea salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon fresh lime juice optional

How to Make this

1. Cube the seedless watermelon into roughly 1 inch pieces, put them in a colander over a bowl and let drain 8 to 10 minutes, then pat gently with paper towels so it won’t get soggy.

2. Crumble the feta into bite sized pieces, save a small handful for garnish later.

3. Stack the basil leaves, roll them up and slice into thin strips (chiffonade) so the basil mixes evenly.

4. Chill a large serving bowl for 5 minutes in the fridge if you can, then add the drained watermelon, most of the feta and the basil strips.

5. If using, drizzle 1 tablespoon extra virgin olive oil and 1 tablespoon fresh lime juice over the salad, toss very gently so the feta doesn’t fall apart.

6. Season with flaky sea salt and freshly ground black pepper to taste, start light because feta is salty already and you can always add more.

7. Drizzle 3 tablespoons balsamic glaze over the top, either toss once very gently to coat or leave it as a pretty finish on top.

8. Let the salad rest in the fridge 10 minutes so the flavors marry, but don’t leave it too long or the watermelon will release too much juice.

9. Before serving give it one last gentle toss, sprinkle the reserved feta and a few extra basil strips, taste and adjust salt or pepper.

10. Serve immediately, best within 30 minutes; store leftovers in an airtight container and expect some watery juice, drain or blot before re-serving.

Equipment Needed

1. Sharp chef’s knife, for cubing the watermelon and slicing basil
2. Large cutting board
3. Colander (set over a medium bowl) to drain the watermelon
4. Medium bowl to catch juice and for chilling parts of the salad
5. Large serving bowl, chill it briefly if you can
6. Measuring spoons, at least a 1 tablespoon measure
7. Salad servers or a large spoon and a spatula for very gentle tossing
8. Paper towels or a clean kitchen towel to pat dry the watermelon, dont skip this step

FAQ

Fresh Watermelon Feta Salad Recipe Substitutions and Variations

• Feta cheese: try goat cheese for tangy creaminess, queso fresco for a milder crumbly option, or ricotta salata if you want a firmer salty bite
• Fresh basil: swap with fresh mint for bright cool notes, or arugula if you like a peppery kick
• Balsamic glaze: use aged balsamic vinegar (reduce a little to thicken) or pomegranate molasses for a sweet tart punch
• Fresh lime juice: replace with lemon juice for similar acidity, or a splash of white wine vinegar for a cleaner tang

Pro Tips

– Pat and dry the watermelon extra well, then blot it again right before you serve it, otherwise the salad turns into a soggy mess. Let it chill while you prep other stuff so it stays cold but not puddly.

– Buy a block of feta and crumble it by hand, the texture is way better than pre-crumbled. If it tastes too salty soak the chunks in cold water for 5 minutes, then pat dry before adding.

– Treat the basil gentle, tearing with your fingers keeps the oils and smells fresher than cutting it up like crazy. If you want a twist try half basil half mint, gives a nice bright punch.

– No glaze on hand? Simmer plain balsamic with a splash of honey or sugar until it reduces to a syrup, then cool before drizzling, it lasts a few days in the fridge and tastes richer than store glaze.

– If you need to make this ahead, keep the watermelon, cheese and dressing separate and only combine at the last minute. Also always taste before adding salt because feta already brings a lot of saltiness.