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(2,403)
Comments
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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

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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 monounsaturated 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.

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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.

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Ratings

5 out of 5
2,403 user ratings
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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.

Debra

Summer in a dish. Per all the comments, I used lime juice/EVOO/splash of agave and added an avocado and pistachios with basil and feta. Making it again

MBoard

Mint, in lieu of basil, and thinly sliced jalapeño. Keep the feta. Addictive.

Cyndi

Love this salad! Have made it without basil or mint. Served on a bed of arugula and topped with slivered kalamata olives and pickled red onion. Very refreshing!

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