Watermelon + Feta Salad - The combination of flavors of watermelon, feta, balsamic, pistachios and mint is a full blown taste sensation! This may seem like an unlikely pairing of tastes..but it really works! It’s got a bit of sweet, a bit of salty, a hit of tangy, some crunch and cool mint to take this over the top. Perfect as a side salad or as a healthy summer snack or dessert.
Sometimes just changing up how you plate something can change everything! This simple, healthy, refreshing salad can also double as a healthy summer dessert simply by stacking the watermelon pieces on top of one another and layering with feta cheese creating a “tower” . With a drizzle of balsamic glaze (or balsamic vinegar) the “tower” looks like a bit like a layered cake ( albeit a healthy version of a layer cake).
The ingredients remain the same for making either the Watermelon + Feta Salad or the Watermelon + Feta Tower. The only difference will be how you cut and plate the watermelon. I’m including directions for both:
How to Make a Watermelon + Feta “Tower”
- Cut watermelon into equal size rectangles (or squares) – You’ll need 3 slices per” tower” .
- Place the first watermelon slice on a small plate. Sprinkle with feta cheese and layer the second watermelon slice on top. Sprinkle top of new slice with feta and place the third slice of watermelon on top.
- Sprinkle with sea salt and feta. Drizzle balsamic glaze(or balsamic vinegar) over the stack and garnish with fresh mint and crushed pistachios.
How to Make Watermelon + Feta Salad (plated)
- Cut watermelon into equal size cubes ( approx. ¾ inch). Plate watermelon on a serving platter or individual plates.
- Sprinkle watermelon with feta cheese and fresh mint. Top with pinch of sea salt, crushed pistachios and a drizzle of balsamic glaze ( or balsamic vinegar).
Recipe Notes:
Balsamic Vinegar or Balsamic Glaze? What’s the difference
- Balsamic Vinegar- Traditional Balsamic Vinegar comes from the Modena area of Italy and is made from whole pressed grapes that have been aged in oak barrels. The longer the balsamic ages in the oak barrels the thicker and more concentrated it becomes.
- Balsamic Glaze- Is made from Balsamic vinegar that has been slowly simmered to allow the balsamic vinegar to reduce to a sweet syrupy consistency. Some balsamic glazes include sweeteners like honey, maple syrup or brown sugar.
I prefer the balsamic glaze with this particular recipe. The concentrated flavor and syrupy consistence work so well with this salad.
Where to find Balsamic Glaze
I’ve been able to find prepared Balsamic Glaze at my local grocery store as well as Trader Joes. You can also easily make your own here’s how:
How to Make Balsamic Glaze
- Pour 2 cups of balsamic vinegar into a small saucepan and bring to a boil over medium-high heat. I don’t find I need any added sweetener, but If you’d like a slightly sweeter version you can add ¼ cup honey or maple syrup or 2 Tbsp brown sugar.
- Once you’ve reached a boil, reduce the heat to medium and continue to simmer, stirring occasionally for about 20-25 minutes, until the vinegar reduces to about ½ cup and thickens to a syrup like consistency.
- Allow balsamic glaze to cool for about 10 minutes before serving or storing. Store in an airtight container in the refrigerator for up to one month.
Balsamic glaze is a fantastic addition to so many things. Try drizzling over Peach Caprese, fresh berries ( like strawberries and raspberries), over vanilla ice cream with a sprinkling of chocolate chips. Or, drizzle over grilled meats or chicken, or savory flatbreads/pizzas.
Watermelon + Feta Salad
Ingredients
- 1 small seedless watermelon about 4 cups (cut into ¾ inch cubes or cut into 2” x 1 inch rectangles, if stacking on top of one another) *
- 2 oz. crumbled feta cheese divided
- Sea salt to taste
- 2 Tbsp balsamic glaze or balsamic vinegar*
- ¼ cup fresh mint leaves sliced thin
- Crushed pistachios for garnish
Instructions
- *You can plate this salad a couple of different ways. I’m including the instructions for creating a “watermelon + feta tower” where watermelon pieces are stacked on top of one another with a layer of feta in between as well as a the plated version ( cubes of watermelon topped with balsamic and feta).
“Watermelon + Feta tower”
- Cut watermelon into equal size 2” x 1 inch rectangles (you’ll need three per salad). Place the first watermelon slice on a small plate. Sprinkle with feta cheese and layer the second watermelon slice on top. Sprinkle top of new slice with feta and place the third slice of watermelon on top. Sprinkle with sea salt and feta. Drizzle balsamic glaze (or balsamic vinegar) over the stack and garnish with fresh mint and crushed pistachios. Repeat to create desired number of towers.
“Plated Watermelon + Feta Salad”
- Cut watermelon into ¾ inch cubes. Plate watermelon on a serving platter or divide watermelon among individual plates. Sprinkle feta cheese and mint over watermelon. Top with a pinch of sea salt, crushed pistachios, and drizzle with balsamic glaze (or balsamic vinegar).
Notes
I’ve been able to find prepared Balsamic Glaze at my local grocery store as well as Trader Joes. You can also easily make your own here’s how:
How to Make Balsamic Glaze
Pour 2 cups of balsamic vinegar into a small saucepan and bring to a boil over medium-high heat. I don’t find I need any added sweetener, but If you’d like a slightly sweeter version you can add ¼ cup honey or maple syrup or 2 Tbsp brown sugar.
Once you’ve reached a boil, reduce the heat to medium and continue to simmer, stirring occasionally for about 20-25 minutes, until the vinegar reduces to about ½ cup and thickens to a syrup like consistency.
Allow balsamic glaze to cool for about 10 minutes before serving. Store in an airtight container in the refrigerator for up to one month.
Nutrition
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