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watermelon balsamic salad with feta and basil in a bowl

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.
Course Salads
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 393kcal
Author Adina


  • 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 or 1/3 of a regular cucumber
  • 1/2 cup feta
  • ½ very small red onion
  • more basil and mint leaves to garnish



  • 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.


  • 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.
  • 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.
  • Crumble the feta cheese on top and pour the remaining dressing on top. Scatter the pine nuts on the salad and serve immediately.


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