Watermelon Feta Cucumber Salad (Printable Version)

A fresh blend of watermelon, cucumber, feta, and balsamic glaze for a cool summer side.

# What You'll Need:

→ Produce

01 - 4 cups seedless watermelon, cubed
02 - 1 large English cucumber, diced
03 - 1/4 cup fresh mint leaves, chopped

→ Dairy

04 - 3/4 cup feta cheese, crumbled

→ Dressings & Condiments

05 - 3 tablespoons balsamic glaze
06 - 2 tablespoons extra-virgin olive oil

→ Seasonings

07 - 1/4 teaspoon kosher salt
08 - 1/8 teaspoon freshly ground black pepper

# Directions:

01 - In a large bowl, gently combine the watermelon cubes, diced cucumber, and chopped mint.
02 - Drizzle with olive oil, then sprinkle with salt and pepper. Toss gently to coat evenly.
03 - Add the crumbled feta cheese and lightly toss again to distribute evenly throughout the salad.
04 - Transfer the salad to a serving platter or bowl.
05 - Just before serving, drizzle the balsamic glaze evenly over the salad.
06 - Garnish with additional mint leaves if desired. Serve immediately.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, which means you can stop stressing and start enjoying your guests.
  • The contrast of cool watermelon, salty feta, and tangy balsamic hits all your taste buds at once.
  • It actually looks impressive on the table without requiring culinary school.
02 -
  • Assemble this salad as close to serving time as possible—waiting even 20 minutes lets the watermelon release water that drowns everything else.
  • If you're making balsamic glaze from scratch, simmer it until it coats a spoon like syrup; too thin and it's just vinegar.
03 -
  • Buy your watermelon the day you plan to serve it; the cut surface stays fresher that way and tastes sweeter.
  • If feta is too salty for your taste, crumble it into a fine mesh strainer and rinse it quickly under cold water, then pat dry with paper towels.
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