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(2,460)
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
2,460 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.

kawebop

Used mint in place is basil. Delicious!

TJ

Followed recipe exactly. Everyone loved it!. I can't figure out why the watermelon lost so much liquid. I had to serve it with a slotted spoon. It looked like watermelon stew.

Gina

There was way too much oil for my taste, so I cut it in half and substituted lime juice for the vinegar, as others have suggested. I add a splash more lime juice, which complemented the sweet watermelon and tangy feta. Five minutes prep is accurate only if you use pre-cut watermelon. I cut my own into chunks, so prep was about 25 minutes. I made it twice, once with fresh torn basil leaves and once with fresh torn mint. Both ways were good.

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