This Watermelon Salad is the kind of dish that makes you excited to eat your fruits and veggies! It’s fresh, juicy, a little tangy, and completely refreshing. Watermelon and cucumber keep things light and crisp, while feta adds a salty kick and the balsamic glaze gives it that extra something special. Whether you’re serving it at a cookout or just want a quick side for dinner, this salad comes together fast and tastes amazing. For another great summer salad, check out our Strawberry Chicken Salad.
Why You’ll Love This Watermelon Salad
This salad hits every flavor note: sweet, salty, tangy, and fresh. It’s the kind of dish that disappears fast and leaves people asking for the recipe. Here’s what makes it a favorite:
- Quick homemade balsamic glaze
- Bright, cool ingredients
- Easy to toss together in one bowl
- Gorgeous presentation with zero effort
Tips for Success
For best results, use chilled watermelon to keep the salad extra refreshing. Slice the red onion thin so it adds just the right amount of flavor without taking over. Don’t skip the balsamic glaze—it really pulls all the ingredients together and gives the salad its signature flair. And for the best texture and flavor, try to serve the salad the same day you make it.
Substitutions and Variations
- Try goat cheese or mozzarella instead of feta
- Add a handful of arugula for extra greens
- Want some heat? Sprinkle in a few red pepper flakes
- Swap mint for fresh basil if you prefer
Storage and Make-Ahead Tips
This salad is best eaten fresh, but you can prep a few components in advance. The balsamic glaze can be made ahead and kept in the fridge for up to a week. You can also cut the watermelon and cucumber ahead of time and store them separately. When you’re ready to serve, toss everything together and drizzle with glaze.
Watermelon Salad
Ingredients
Balsamic Glaze
- ½ cup balsamic vinegar
- 1 teaspoon honey
Salad
- 6 cups seedless watermelon cut into ½-inch bites
- 1 medium cucumber sliced into rounds
- ½ cup crumbled feta cheese
- ¼ red onion thinly sliced into half circles
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh mint
- ½ teaspoon kosher salt
Instructions
- In a small saucepan over medium-high heat, bring the balsamic vinegar to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until reduced by half and thick enough to coat the back of a spoon. Remove from heat and stir in the honey. Set aside to cool slightly.
- In a large bowl, combine the watermelon, cucumber, feta cheese, red onion, lime juice, and mint. Toss gently to mix.
- Sprinkle with kosher salt and drizzle with the balsamic glaze just before serving. Best served fresh the same day.
More Salads
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Caprese Chicken Salad
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