Watermelon and Feta Salad

Watermelon and Feta Salad


This is something I’d been wanting to try for a long time, but I was a little hesitant  to do so.  Even though I love the flavors of all the individual ingredients, I was afraid that combining them might ruin it for me.  It didn’t.  It was really good.  Another good combination would be to use fresh mint instead of basil. 

I made this the same day I served the pimento cheese, and typically I try to make everything ahead of time.  While you can’t put it together ahead of time, you can prepare both the feta and watermelon separately and just toss together right before serving.  I also recommend buying the feta in a block so you can keep the chunks really chunky and less crumbly.


Servings 8

Total time: 15 minutes

Difficulty Level:  Easy



8 cups of fresh watermelon (about ¼ of a watermelon)

8 oz block of feta cheese

10-12 leaves of fresh basil

1 lime

Balsamic reduction (I used a store bought kind as a time-saver)


  1. Cube watermelon into bite sized chunks.
  2. Cube the feta into bite sized chunks.
  3. Stack the basil leaves on top of each other. Roll into a cigar shape, and slice very thinly (also called chiffonade).
  4. Very gently toss the watermelon and feta together. Squeeze the fresh lime juice over the top of the mixture.
  5. Drizzle with the balsamic reductions.
  6. Sprinkle with the freshly cut basil, and serve immediately.

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