This watermelon and feta salad is the perfect combination of sweet, salty, and refreshing. Juicy watermelon, creamy feta, fresh parsley, and a tangy balsamic glaze come together in just 10 minutes. It makes a wonderful summer appetizer, light lunch, or side dish for a barbecue.
Prep time: 10 minutes
Total time: 10 minutes
Servings: 4
Ingredients
- 800 g (about 6 cups) seedless watermelon, chilled
- 200 g (7 oz) feta cheese
- 1 small bunch fresh parsley
- 2 tablespoons extra-virgin olive oil
- 1–2 tablespoons balsamic glaze
- Freshly ground black pepper, to taste
- A pinch of flaky sea salt, optional
Instructions
- Remove the watermelon rind and cut the flesh into bite-sized cubes. If the watermelon
releases a lot of liquid, gently pat the cubes dry with a paper towel. - Cut the feta into cubes roughly the same size as the watermelon.
- Finely chop the fresh parsley.
- Arrange the watermelon and feta on a serving plate or place them in a large salad bowl.
Add the chopped parsley and gently toss everything together. - Drizzle the salad with olive oil and balsamic glaze. Finish with freshly ground black
pepper and, if needed, a small pinch of flaky sea salt. - Serve immediately while the watermelon is still cold and crisp.
Tips for the Best Watermelon and Feta Salad
- Use well-chilled watermelon for the freshest flavor and best texture.
- Add the feta shortly before serving so it keeps its shape.
- Be careful with additional salt, as feta is already naturally salty.
- For extra freshness, add mint, basil, arugula, or a squeeze of lime juice.
- If you like a little heat, finish the salad with a pinch of chili flakes.
What to Serve It With
Watermelon and feta salad pairs beautifully with grilled chicken, fish, shrimp, or vegetables.
It is also a refreshing addition to a summer picnic or barbecue menu.
Storage
This salad is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to one day, although the watermelon will gradually release more liquid.
