An easy recipe for a refreshing watermelon feta salad. The combination of the sweet, crisp watermelon and the rich, salty feta is wonderful.
Nothing says “summer” quite like watermelon feta salad. The combination of sweet, crisp watermelon, rich, salty feta and a tangy dressing is amazing.
As a kid in Israel, watermelon and feta was a dish that I loved to have in the hot summers. We didn’t actually make a salad. We sliced a sweet, fresh watermelon into thick, juicy slices, and served it with cubed feta.
Watermelon and feta? Sounds weird
I realize that for many, the idea of a watermelon feta salad sounds weird. But if you usually like sweet-salty combinations, I think you are going to love this summer salad.
Think about it: we do use sweet and salty often in our food. There are plenty of examples! Such as pineapple pizza, chicken salad with grapes, a cheese platter with dried fruit and honey, prosciutto and melon… I’m sure there are more.
Use fresh, crisp watermelon
It’s really important to use very fresh, very crisp watermelon in this watermelon feta salad recipe. I don’t even try to pick a perfect whole watermelon. I take advantage of the watermelon halves available at the store, and I always make the salad the same day. But if you know how to spot a perfect watermelon, that’s obviously best in terms of freshness.
Is this a healthy recipe?
In terms of health, although not exactly low carb, watermelon is very healthy thanks to the lycopene it contains. As you can see, a serving of this salad has 7g carbs, so it’s not too bad, as long as you eat it in moderation.
How to serve watermelon feta salad?
You can serve this fresh, delicious salad as a snack (as we do in Israel), as an appetizer, or as a side dish to any meal. I find it goes very well with chicken skewers.
Watermelon Feta Salad
- 2 cups watermelon cubes
- 1/2 cup full fat feta cheese diced
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 tablespoon aged balsamic vinegar
- Place the watermelon and feta in a salad bowl.
- Sprinkle with the thyme, and drizzle with the olive oil and balsamic vinegar.
- Gently mix everything together.
- Refrigerate 1 hour, to allow flavors to meld. Serve cold.