Watermelon Feta Salad with Balsamic Glaze (Print Version)
A chilled no-cook watermelon feta salad with cucumber, mint, red onion, lime dressing, and a glossy balsamic glaze finish.
# Ingredients:
For the salad
01 -
6 cups (900 g) cold seedless watermelon, cut into 1-inch cubes
02 -
1 1/2 cups (180 g) English cucumber, sliced into half moons
03 -
1/3 cup (35 g) thinly sliced red onion
04 -
1/3 cup loosely packed fresh mint leaves, torn or chopped
05 -
3/4 cup (110 g) feta cheese, crumbled
For the dressing and finish
06 -
2 tablespoons extra-virgin olive oil
07 -
1 tablespoon fresh lime juice
08 -
1 teaspoon honey
09 -
1/4 teaspoon fine sea salt, plus more to taste
10 -
1/4 teaspoon black pepper
11 -
2 to 3 tablespoons balsamic glaze, for drizzling
# Instructions:
01 -
Wash the watermelon and cucumber. Cut the watermelon into 1-inch cubes, slice the cucumber into half moons, and slice the red onion very thin.
02 -
In a small bowl, whisk the olive oil, lime juice, honey, salt, and black pepper until smooth.
03 -
Add the watermelon, cucumber, red onion, and mint to a wide serving bowl. Drizzle with the dressing and fold gently 3 or 4 times.
04 -
Sprinkle the feta over the salad. Fold once or twice, keeping visible pieces of feta throughout the bowl.
05 -
Drizzle the balsamic glaze over the top right before serving. Taste and add a small pinch of salt or pepper if needed.
# Notes:
01 -
Best served cold within 30 minutes of assembly.
02 -
For a crowd, prep all components ahead and combine just before serving.