Description
A refreshing summer salad featuring sweet watermelon and salty feta, perfect for hot days.
Ingredients
- 6 cups seedless watermelon, cut into 1-inch cubes
- 1 cup feta cheese, crumbled
- 1/2 cup fresh basil leaves, thinly sliced
- 2 tablespoons balsamic glaze
- 2 tablespoons extra-virgin olive oil (optional)
- Freshly ground black pepper, to taste
- Flaky sea salt, a small pinch
- Optional: 1/2 small cucumber, diced
- Optional: 1/4 cup thinly sliced red onion, soaked in cold water
- Optional: 1/4 cup fresh mint
- Optional: 2 cups baby arugula or mixed greens
- Optional: 2–3 slices prosciutto, torn
Instructions
- Chill the watermelon and feta ahead for the coldest, most refreshing result.
- Place cubed watermelon in a large colander set over a bowl. Let drain for 5–10 minutes.
- Transfer drained watermelon to a large mixing bowl.
- Add crumbled feta and basil chiffonade (and any optional cucumber, red onion, or mint).
- Drizzle with balsamic glaze and olive oil.
- Gently toss the salad to combine.
- Taste and add freshly ground pepper, and salt if needed.
- Serve immediately on a platter or chilled plates.
Notes
Chill everything for a more refreshing salad. Remove excess juice to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean