Sweet watermelon, creamy feta, fresh mint and a tangy lime dressing drizzled with sticky-sweet balsamic syrup! This easy watermelon salad is my go-to for BBQs and picnics all summer long.
Table of Contents
We are sweatin’ to the 90s over here in southern California, and I’m not talking about an aerobic dance party with yours truly nailing every lyric to the Backstreet Boys’ “I Want It That Way.” It is HOT. H-O-T hot. And that means dinners have been a whole lot of no-cook options followed up by a gratuitous amount of no-churn ice cream and 5-minute frozen yogurt after nearly every meal.
But it doesn’t get much more thirst-quenching than a melon made of water. So if I’m looking to lighten the sugar factor but still beat the heat, this Watermelon Salad with Balsamic Syrup is on repeat all day, every day.
- Watermelon: I recommend a 7- to 8-pound seedless watermelon for this recipe. Major bonus: It satisfies all of my OCD urges by allowing me to meticulously melon-ball the whole thing. Big win! But if you don’t find joy in precision melon-balling (understandable), just grab a knife and cube it. Either way, don’t miss my trick for the easiest way to cut a watermelon.
- Feta cheese: The creaminess and saltiness of feta is the perfect contrast to the juicy watermelon. I love crumbling it in just before serving for the best texture.
- Fresh mint: A pop of cooling, fresh flavor that makes this salad feel extra summery. Tear or chop the mint right before serving to keep it looking and tasting its best.
- Lime juice + olive oil: This simple combo makes a refreshing lime dressing that ties everything together. A pinch of salt and pepper may seem like a skippable afterthought, but trust me when I tell you that they will bring the full flavor of this watermelon salad to life.
- Balsamic syrup: You can buy this at most major grocery stores or make your own by simmering balsamic vinegar with a little sugar until it thickens into a glossy reduction. It’s optional, but I’ll say this: The combination of sweet, juicy watermelon and tangy balsamic syrup is a summer stunner.
See the recipe card for full information on ingredients and quantities.
This watermelon feta salad is on repeat in my house all summer long. It’s sweet, salty, tangy and incredibly refreshing—aka everything I crave when the temps climb.
Once your watermelon is cubed or melon-balled (your call!), the rest comes together in minutes. Whisk up the quick olive oil–lime dressing, then toss it with the watermelon, crumbled feta and fresh mint. Right before serving, drizzle with that glossy balsamic syrup for a sweet-and-savory finish that really sets this salad apart.
Best of all? You can prep it ahead and stash it in the fridge so it’s icy-cold and ready to serve when you are.
Make It Your Own
I kept this summer salad pretty simple—just watermelon, feta and mint—but the tangy lime dressing and balsamic syrup take it over the top. Don’t stop there, though! Whether you’re hosting a backyard barbecue, packing a picnic or just trying to jazz up dinner, you’ll be rockin’ that summer soiree with the best of ’em.
Here are a few of my favorite ways to mix it up:
- Add crunch by tossing in a handful of chopped pistachios, toasted almonds or pine nuts.
- Toss in cucumber or avocado.
- Add thinly sliced red onion or a handful of fresh basil for even more summer flavor.
- Add a few handfuls of arugula or spinach to turn this into a heartier side salad.
- Turn it into a meal with grilled chicken, shrimp or salmon (try this baked salmon with honey-garlic glaze). It’s the perfect way to turn this refreshing side into a satisfying summer dinner.
- Try adding strawberries, peaches or cantaloupe. Just promise me you’ll keep the balsamic drizzle!
Whatever version you make, you really can’t go wrong. It’s one of those easy summer recipes that looks impressive, tastes amazing and takes almost zero effort.
Serving Ideas
This watermelon salad is summer in a bowl—light, bright and refreshing—which means it plays really well with anything grilled. Think juicy cheeseburger sliders, bruschetta chicken, grilled shrimp skewers or a summertime fave: Or try it with one of my go-to summer sandwiches: a pimento cheese BLT or a chicken Caesar sandwich. Both are total warm-weather wins!
It also makes a great picnic or potluck salad. Since you can prep it in advance and serve it cold, it’s ideal for those “I need something easy and crowd-pleasing” moments. I love bringing it to beach bonfires, backyard parties or even brunch.
And if drinks are involved? This salad was practically made for icy pitchers of white sangria, lemonade or a crisp glass of sauvignon blanc. Cheers to that.
Ingredients
- 2/3 cup balsamic vinegar
- 1 Tablespoon sugar
- 1 (7-to 8-pound) watermelon
- 2 Tablespoons fresh lime juice
- 2 Tablespoons olive oil
- 1/4 cup fresh mint leaves, chopped
- 2/3 cup crumbled feta cheese
Instructions
- In a small saucepan set over medium-high heat, combine the balsamic vinegar and sugar. Bring the mixture to a boil and continue cooking it, scraping down the sides as needed, until it has reduced and is the consistency of syrup, about 5 minutes. (It will thicken as it cools and only yield a few tablespoons.) Set it aside to cool while you prepare the salad.
- Cut the watermelon into cubes or use a melon baller and scoop it into balls. Add it to a large bowl.
- In a small bowl, whisk together the lime juice and olive oil with a pinch of salt and pepper. Pour the dressing over the watermelon, add the chopped mint and feta cheese, and toss to combine. Drizzle the salad with the balsamic syrup and serve immediately.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Big hit at our small group’s fun night!
So glad you all enjoyed it, Vince!
How far ahead can you make this?
It’ll last up to a day in the fridge, but you can also keep the components separate (and chilled) for 2 days to max out the make-ahead time. Enjoy!
So goood!!!
So glad you enjoyed it, Bonnie!
Terrific recipe! I’ve made it a couple of times now and love it as and with basil and mint combined. To fancy it up I cut the watermelon in 3/4 inch slabs a little larger than a playing card. Then I top with all of your ingredients and slivered prosciutto. It never fails to impress. Thank you for this wonderful recipe!
You are so welcome, Scott! I’m thrilled you’ve been enjoying the recipe!
Perfect! Refreshing, tasty, light and delicious!
So glad you enjoyed it, Linda!
This recipe looks wonderful. I was thinking about adding some thinly sliced red onions or maybe even some basil. Not sure if I should use the basil instead of the mint. What are your thoughts?
Basil would be delicious, too, Deb!
Very refreshing to have on a hot day with other light dishes. Everyone loved it. I grow mint year round and am always searching for any recipe that uses it. Home run.
Woohoo! I’m so thrilled you enjoyed the recipe!
Can I substitute lemon juice for the lime juice?
That works! It won’t drastically change the outcome, just the flavor a bit. :)
I made this last night and it was the best. Thank you!
You are so welcome, Hollis! I’m thrilled you enjoyed the recipe!
I made this awesome salad with green grapes and blueberries and sans feta (not on my diet). It was amazing and so flavor packed. Great compliments from my friends at a picnic. No problem making ahead I just dumped out the extra juice.. I purchased a balsamic glaze but would love to make my own. How long does the glaze last in the frig? Can I use a substitute for the sugar like honey or pomegranate juice?
So glad you enjoyed it, Christine!
Fresh basil also.
That would be delicious, too!
This recipe looks delicious, and I’d like to try it this weekend. My husband HATES feta cheese. Do you think I can substitute 2/3 cup of mozzarella pearls? Would that work? thanks
Sure!
I made this salad for a home cookout. It was great. Now I want to bring it to a party that is two hours away. Will it hold up or become to soggy?
Hi Susan – I’m thrilled you enjoyed the recipe! I suggest you prep all the components but keep them separately stored in a cooler while you travel. Then all you have to do when you arrive at your destination is quickly toss everything together just before you are ready to serve it. Hope that helps!
I made this for a Memorial Day Barbecue yesterday and it was SO refreshing and delicious – people (and me) had seconds and thirds!
I’m so thrilled you enjoyed the recipe, Sarah!
Yummy! I halfed the recipe and it was delicious! I’ll definitely make this again!
I’m so thrilled you enjoyed the recipe, Jami!
Can’t wait to try new recipes!
Enjoy, Carol!
I made this over the weekend and it was a big hit with friends and family. Thank you! It was refreshing and healthy. I will make it again.
Glad to hear this, Hollie!
My husband and I love this watermelon salad! It’s so refreshing and healthy. Although I have to say, my husband was a bit skeptical when I first showed him this recipe. Now we make it all the time!
So glad you enjoyed it!
Plz sign me up
Adding you now, Enid!