Greek Watermelon and Feta Salad Recipe

Watermelon and Feta Salad
Ron Purdy/Getty Images
Ratings (19)
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
157 Calories
8g Fat
16g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 157
% Daily Value*
Total Fat 8g 11%
Saturated Fat 6g 28%
Cholesterol 33mg 11%
Sodium 347mg 15%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 4%
Protein 7g
Calcium 204mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You may not think to serve sweet watermelon with salty feta cheese, but the combination is actually quite tasty and refreshing. It is also a Greek favorite in the summer and is eaten as a snack or a light meal. This variation includes paper-thin slices of red onion and a touch of balsamic vinegar to turn this fabulous taste combination into something truly memorable.

This salad is the perfect dish to bring to a cookout or picnic since there is no lettuce that will get soggy. It is also a bit out of the ordinary and will add color to any buffet table while offering guests something different and delicious. 

Ingredients

Steps to Make It

  1. Place the watermelon in a bowl, top with most of the onions, and then add the feta cheese.

  2. Place the remaining onions on top.

  3. Sprinkle with balsamic vinegar and serve.

Tips

  • Buy seedless: Make sure to buy a seedless watermelon so you are not stuck removing the seeds before cutting it up.
  • Think presentation: You can cube the watermelon, or for an even prettier presentation, use a melon baller to make perfect spheres of fruit. And, if you do not have a melon baller, then you can use rounded measuring spoons or an ice cream scooper to give you a similar look and feel.
  • Cheese matters: If you prefer the feta cheese to get somewhat creamy and meld into the dressing, then you should use crumbled feta; but if you would rather have the cheese remain separate and firm, make sure to use cubed feta cheese. You can also add it at the very end, after you have dressed the watermelon and onions with the balsamic vinegar, to keep it from getting mushy.
  • Picking watermelon: Find a watermelon that is dark in color, not shiny, and that is symmetrical in shape. A shiny watermelon can mean it is underripe, and one with irregular bumps means it did not receive an even amount of sun and water while it was growing. Make sure you lift the watermelon and compare with the others—a ripe watermelon will be heavy, meaning it is full of juice.

    Variation

    • To give this salad a truly Greek twist, include Kalamata olives and thinly sliced cucumber.
    • You can swap out the balsamic for a simple drizzle of extra virgin olive oil and squeeze of lemon juice.
    • The addition of some fresh mint for a bit of green and brightness is always a welcome touch.