Watermelon and Feta Salad

By Eric Kim

Published July 14, 2022

  • Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.
Media 1 of 1
Total Time
5 minutes
Rating
5(2,173)
Comments
Read comments

A take on the Mediterranean combination of watermelon and feta, this refreshing zinger of a salad couldn’t be more perfect. Unassumingly simple, the sweet melon, salty cheese and fragrant basil reach their peak when doused with white balsamic vinegar and dribbled with fruity olive oil. Rather than building tall, this salad builds wide — so use a large platter for the most dramatic presentation. Vinegared watermelon does not keep its crisp, juicy texture well, so be sure to dress it (and eat it) the moment the last basil leaf falls.

Featured in: 20 Easy Salads for Hot Summer Days

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 pounds seedless watermelon (without rinds), thinly sliced into large, irregular pieces 

  • 2 tablespoons white or red balsamic vinegar

  • Salt

  • 1 (6-ounce) block Greek feta, thinly sliced into large, irregular pieces

  • 3 tablespoons extra-virgin olive oil

  • Freshly ground black pepper

  • Leaves from 1 sprig basil, larger leaves torn

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 38 milligrams cholesterol; 279 calories; 9 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 20 grams fat; 1 gram fiber; 671 milligrams sodium; 8 grams protein; 15 grams sugar

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.

Powered by

Preparation

  1. Step 1

    On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.

  2. Step 2

    Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.

  3. Step 3

    Drop the basil leaves over the watermelon and feta. Serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
2,173 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Kate

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.

Leslie S

This salad is even more flavorful and delicious if you substitute the basil for chopped mint.

carol

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.

witloof

I first had a version of this in a restaurant in Toledo in 2019, and it’s the dish I remember the most from that three week trip. The other thing I remember is that I ordered my lunch in Spanish from the handwritten menu that was entirely in Spanish, and the waiter took my order and answered me in German!

Clara

Add a few cooked cold prawns. Next level.

Paul C

A few year's ago Chef Eric Ripert posted a picture of a whimsical summer salad he named as a slice of Pizza. Like the Margherita, the red, white, and green, was a wedge of watermelon, pieces of Feta, And torn Mint leaves. To that he added the ingredient that would complete this salad perfectly - Sliced Kalamata Olives and drizzle of olive oil. The watermelon, feta, olive combination works so incredibly well. Chunks of melon instead of the wedge made prep and serving easier. No one who I've served this salad to hasn't become an instant fan. I'm going to try basil instead of mint next time I make it.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.