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Watermelon Feta Salad for Picnics: Chilled Cubes, Basil Ribbons & Sticky Glaze Pinterest recipe pin

Chilled Watermelon Feta Salad with Honey-Balsamic Glaze

A texture-focused summer salad of chilled watermelon cubes, hand-crumbled feta, and basil ribbons finished with a sticky honey-balsamic glaze — bright, crisp, and perfect for warm-weather gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups chilled watermelon seeded and cut into 1-inch cubes (about 1 small/medium watermelon)
  • 7 ounces block feta cheese chilled and roughly crumbled
  • 1 cup fresh basil leaves stacked and cut into ribbons (about 1/2 ounce)
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon extra-virgin olive oil optional, for finishing
  • 1/4 teaspoon fine sea salt divided
  • Freshly ground black pepper to taste
Optional additions
  • 1 small jalapeño thinly sliced (optional)
  • 1/3 cup orange supremes optional

Equipment

  • 1 Sharp chef's knife and large cutting board
  • 1 Fine-mesh sieve or colander and rimmed baking sheet
  • 1 Small saucepan
  • 1 Large shallow serving bowl

Method
 

Chill and prep
  1. Chill the whole watermelon and the block of feta in the refrigerator for at least 2 hours before starting to keep textures firm.
Cube and drain watermelon
  1. Trim the rind and cut the watermelon into uniform 1-inch cubes; place the cubes in a fine-mesh sieve set over a rimmed baking sheet and drain for 10–15 minutes, then sprinkle with 1/8 teaspoon of the sea salt and toss gently.
Make glaze
  1. In a small saucepan combine balsamic vinegar and honey; bring to a gentle simmer over medium heat, then reduce to low and simmer until reduced by about half and slightly syrupy, about 6–8 minutes; remove from heat and let cool to warm.
Assemble salad
  1. Place drained watermelon cubes in a large shallow bowl, crumble chilled feta over the top in larger pieces, add basil ribbons, and optionally add jalapeño or orange segments; drizzle 1–2 tablespoons of the warm honey-balsamic glaze and gently toss to coat, finishing with a crack of black pepper and a sprinkle of flaky sea salt if desired.
  2. Serve immediately or assemble within 30 minutes of serving for best texture.

Notes

Chill watermelon and feta for at least 2 hours to maintain texture. Drain cubed melon in a fine-mesh sieve for 10–15 minutes to avoid a watery salad. Store components separately for up to 2–3 days; do not freeze the finished salad.