Minted Watermelon Feta Salad with Balsamic Reduction, and Fresh Mint

Minted Watermelon Feta Salad with Balsamic Reduction, and Fresh Mint

Juicy watermelon meets salty feta and a tangy balsamic drizzle in this cool summer salad.

Total 30 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Chilled watermelon cubes are paired with creamy feta, fresh mint, and a syrupy balsamic reduction for a sweet-savory contrast. A light finish of olive oil and flaky salt rounds out the flavors, making this a refreshing side for warm-weather meals or backyard gatherings.

Ingredients

  • 1/2 cup cups balsamic vinegar
  • 1 tablespoon tablespoons honey
  • 6 cups cups seedless watermelon, cut into 1-inch cubes
  • 6 ounces ounces feta cheese, cut into cubes or crumbled
  • 1/4 cup cups fresh mint leaves, thinly sliced, plus extra for garnish
  • 2 tablespoons tablespoons extra-virgin olive oil
  • 1/4 teaspoon teaspoons flaky sea salt
  • 1/8 teaspoon teaspoons freshly ground black pepper

Method

  1. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat.

  2. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture reduces by about half and coats the back of a spoon, about 8 to 10 minutes.

  3. Remove the reduction from heat and let cool to room temperature; it will thicken further as it cools.

  4. Arrange the watermelon cubes on a large serving platter or in a wide, shallow bowl.

  5. Scatter the feta cubes evenly over the watermelon.

  6. Sprinkle the sliced mint over the salad.

  7. Drizzle the olive oil evenly over the salad, followed by the cooled balsamic reduction.

  8. Season with flaky sea salt and black pepper, garnish with extra mint leaves, and serve immediately.

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Rate this recipe

★ 3.7 (1)

Minted Watermelon Feta Salad with Balsamic Reduction, and Fresh Mint

Chilled watermelon cubes are paired with creamy feta, fresh mint, and a syrupy balsamic reduction for a sweet-savory contrast. A light finish of olive oil and flaky salt rounds out the flavors, making this a refreshing side for warm-weather meals or backyard gatherings.

30 min 4 servings 210 cal

Ingredients

  • 1/2 cup cups balsamic vinegar
  • 1 tablespoon tablespoons honey
  • 6 cups cups seedless watermelon, cut into 1-inch cubes
  • 6 ounces ounces feta cheese, cut into cubes or crumbled
  • 1/4 cup cups fresh mint leaves, thinly sliced, plus extra for garnish
  • 2 tablespoons tablespoons extra-virgin olive oil
  • 1/4 teaspoon teaspoons flaky sea salt
  • 1/8 teaspoon teaspoons freshly ground black pepper

Method

  1. 1

    In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat.

  2. 2

    Reduce heat to medium-low and simmer, stirring occasionally, until the mixture reduces by about half and coats the back of a spoon, about 8 to 10 minutes.

  3. 3

    Remove the reduction from heat and let cool to room temperature; it will thicken further as it cools.

  4. 4

    Arrange the watermelon cubes on a large serving platter or in a wide, shallow bowl.

  5. 5

    Scatter the feta cubes evenly over the watermelon.

  6. 6

    Sprinkle the sliced mint over the salad.

  7. 7

    Drizzle the olive oil evenly over the salad, followed by the cooled balsamic reduction.

  8. 8

    Season with flaky sea salt and black pepper, garnish with extra mint leaves, and serve immediately.