Watermelon and Feta Salad
Published July 14, 2022
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds seedless watermelon (without rinds), thinly sliced into large, irregular pieces
- 2tablespoons white or red balsamic vinegar
- Salt
- 1(6-ounce) block Greek feta, thinly sliced into large, irregular pieces
- 3tablespoons extra-virgin olive oil
- Freshly ground black pepper
- Leaves from 1 sprig basil, larger leaves torn
Nutritional analysis per serving (4 servings)
279 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 8 grams protein; 671 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
- Step 2
Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
- Step 3
Drop the basil leaves over the watermelon and feta. Serve immediately.
Private Notes
Comments
I've made a version of this for years. My husband says it's one of the reasons he married me! In my recipe, there is no olive oil, and I use lime juice instead of vinegar. Half of the neighborhood now makes this salad as well because I brought it to a potluck, and I was inundated with requests for the recipe.
This salad is even more flavorful and delicious if you substitute the basil for chopped mint.
I liked all the ideas so I made a lime vinaigrette: 2T lime juice, 1t. Honey, 2T Olive oil, chopped mint, salt & pepper. Added some extra chopped mint & basil with the feta before the dressing.
Made this last year and had forgotten about it. Delicious and great for heat waves. No cooking and not much chopping. The feta makes it taste like a meal rather than just some fruit. Other small families might like to do what I did: instead of trying to eat a whole watermelon before it goes bad, buy the little packages of pre-cut watermelon at the supermarket.
We've had feta-watermelon salad as a summertime staple for a long time now. Ours also uses cucumber, spring onions, and Dill Salad Herbs and Garden Herbs from Knorr. Without a doubt, the best summer salad going.
I have made a similar dish for years. I make a dressing with lime juice, garlic, jalapeño-infused olive oil and pepper. Like a previous cook, I add small cucumber chunks for crunch. Most salty cheese will work. I didn’t have feta once so I substituted Mexican Cotija and it worked. Get the best quality watermelon-over or under ripe melon will not do!