This Watermelon Feta Basil Balsamic Salad is a perfect summer recipe for any occasion and made with watermelon, basil, feta and balsamic glaze.
This Watermelon Basil Feta Salad is so healthy and refreshing for these summer months. I love making this and eating it at the beach or the pool. This recipe is foolproof. You can make the balsamic reduction yourself or buy a balsamic glaze at the store like me. I promise you’ll love this recipe!
This is a perfect summer recipe that can be made in under 5 minutes. It is so simple and easy to make but always a crowd pleaser. You can make the balsamic glaze yourself, but I opted to just buying in store. I have also seen different variations adding extra herbs like mint or oregano, nuts, and arugula. You could also squeeze lime over the salad as well.
This is such a refreshing snack and leftovers will be great the next day as well. I like to make this in bulk and keep in the refrigerator for the next two days for a light snack. The combination of the tangy balsamic glaze, salty feta cheese, and sweet watermelon is to die for.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Balsamic Glaze
See recipe card for quantities for Watermelon Feta Basil Balsamic Salad.
On a large serving plate, arrange the cubed watermelon.
Top with crumbled feta.
Add the basil.
Drizzle with balsamic glaze.
Watermelon: I have seen many different variations of this. If you do not like watermelon, you could try this with pineapple or mango. When you cut the watermelon, place it in a colander over a bowl and let it rest in the refrigerator to allow excess juice to drip into the container.
Basil: I love using fresh basil for this, although you could use mint, oregano, or parsley.
Feta: I love using fresh feta for this recipe. You could even opt to using blue cheese or some sort of variation like that.
Balsamic glaze: I used store bought balsamic glaze but you could make your own by boiling balsamic vinegar and brown sugar for 8 minutes.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add tajin for a spicy and sour variation.
- Deluxe - Try this Bruschetta Pomodoro.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
I used store bought balsamic glaze but you could make your own by boiling balsamic vinegar and brown sugar for 8 minutes.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove