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 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.
Major bonus: It satisfies all of my OCD urges by allowing me to meticulously melon-ball an entire watermelon. Big win! But if you don’t find satisfaction in this sort of activity, go ahead and grab your knife and just start slicing. (Don’t forget my trick for the easiest way to cut a watermelon!)
With your melon balls (or squares) in place, it’s then time to dress up your fruit with a refreshing blend of lime juice and olive oil. 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.
The balsamic syrup, which can be made from scratch or purchased at most major grocery stores, is an optional addition. However, I will say this: The combination of sweet, juicy watermelon and tangy balsamic syrup is a summer stunner. Add a little creamy crumbled feta and fresh mint to the bowl and feel free to take notes, Ina Garten, because we will be rockin’ that summer soiree with the best of ’em. Now how easy is that?
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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.
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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.
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!