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bowl with watermelon feta and balsamic salad with basil on top.
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4.75 from 4 votes

Watermelon Feta Balsamic Salad

Watermelon balsamic salad with feta, basil, and mint is the perfect summer salad. An aromatic side dish for any bbq meats or a delicious light meal on its own.
Prep Time15 minutes
Total Time15 minutes
Course: Salads
Cuisine: American
Servings: 2 servings
Calories: 393kcal
Author: Adina

Ingredients

Dressing:

  • small handful basil
  • 4-5 large mint leaves
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 2 tablespoons olive oil
  • fine sea salt and freshly ground black pepper

Salad:

  • 2 tablespoons pine nuts
  • 1 lb watermelon weighed after removing the rind
  • 1 small Persian cucumber Note 1
  • ½ cup feta
  • ½ very small red onion
  • more basil and mint leaves to garnish
US - EU

Instructions

Dressing:

  • Torn the basil and mint leaves if very large. Place them in a small food processor. Add the balsamic vinegar, honey, olive oil, some salt, and pepper. Blend until smooth and slightly emulsified. Taste and adjust the taste with more vinegar or honey, salt, and pepper.
    small handful basil + 4-5 large mint leaves + 1 tablespoon balsamic vinegar + 1 teaspoon honey + 2 tablespoons olive oil + fine sea salt and freshly ground black pepper

Salad:

  • Toast the pine nuts in a small pan without adding any fat. Keep an eye on them and shake the pan very often. As soon as they are golden and fragrant, remove them from the pan and let them cool on a plate.
    2 tablespoons pine nuts
  • Cube the watermelon and arrange the pieces on a platter or in a bowl. Halve the cucumber lengthwise and slice the halves. Add to the bowl. Finely chop the red onion and add it to the bowl as well. Add about ½ of the balsamic dressing. Combine everything very gently.
    1 lb watermelon/ 450 g + 1 small Persian cucumber + ½ very small red onion
  • Crumble the feta cheese on top and pour the remaining dressing on top. Scatter the pine nuts on the salad and serve immediately.
    ½ cup feta + more basil and mint leaves to garnish

Notes

Cucumber: Substitute the Persian cucumber with about ⅓ of a regular-sized cucumber.

Nutrition

Serving: 1/2 of the salad | Calories: 393kcal | Carbohydrates: 31g | Protein: 10g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Cholesterol: 33mg | Sodium: 654mg | Fiber: 4g | Sugar: 22g