Chilled Watermelon Salad with Balsamic Vinegar

If you ask me, watermelon and balsamic vinegar are a match made in heaven.

This refreshing summer salad takes sweet, juicy watermelon chunks and pairs them with a drizzle of rich balsamic vinegar. The contrast between the cool melon and the tangy dressing creates something really special.

I like to add some fresh mint leaves and a sprinkle of feta cheese to round out the flavors. The salty cheese and cool herbs make each bite interesting and different from the last.

It’s a simple dish that’s perfect for hot afternoons, backyard gatherings, or anytime you want something light and cooling.

What Kind of Watermelon Should I Use?

For the best watermelon salad, you’ll want to pick a ripe, sweet watermelon that’s in season (typically summer months in most areas). The most common varieties you’ll find at the grocery store are seeded or seedless, and both work perfectly fine for this recipe. When selecting your watermelon, look for one that feels heavy for its size and has a yellow spot on the bottom where it sat on the ground – this tells you it’s ripe. Give it a tap with your knuckles too – a ripe watermelon will have a hollow sound rather than a dull thud. Before cutting into your watermelon, let it chill in the fridge for at least a few hours, as cold watermelon will give you the crispest, most refreshing bites in your salad.

Options for Substitutions

This refreshing salad can be tweaked with several substitutions if needed:

• Aged balsamic vinegar: If you don’t have aged balsamic, you can use regular balsamic vinegar reduced over medium heat until syrupy (about 10 minutes). In a pinch, you could also use pomegranate molasses for a similar sweet-tart effect.
• Feta cheese: Not a fan of feta? Try crumbled goat cheese or even fresh mozzarella pearls. For a dairy-free version, you could skip the cheese altogether.
• Fresh mint: Fresh basil makes a nice alternative to mint. If you’re using dried mint instead of fresh, reduce the amount to 1 tablespoon since dried herbs are more concentrated.
• Lime juice: Lemon juice works just as well as lime juice here. You can even try orange juice for a sweeter twist.
• Granulated sugar: Feel free to use honey or maple syrup instead of sugar. Start with 2 teaspoons and adjust to taste since liquid sweeteners are generally sweeter than granulated sugar.

Watch Out for These Mistakes While Making

The biggest challenge when preparing watermelon salad is using watermelon that’s too ripe or watery, which can make your salad swim in liquid – choose a melon that sounds hollow when tapped and has a firm, cream-colored spot on the bottom where it sat on the ground.

A common mistake is adding the feta and mint too early, causing the cheese to become mushy and the herbs to wilt – instead, add these delicate ingredients just before serving to maintain their texture and fresh appearance.

When reducing the balsamic vinegar, keep a close eye on it as it can quickly go from perfectly syrupy to burnt – cook it over medium-low heat until it coats the back of a spoon, then remove it immediately and let it cool completely before using.

For the best flavor balance, make sure to taste and adjust the lime juice before serving, as different watermelons vary in sweetness, and don’t dress the salad until right before serving to keep the watermelon crisp and fresh.

What to Serve With Watermelon Salad?

This refreshing watermelon salad makes a perfect side dish for summer cookouts and barbecues! The sweet and tangy flavors pair really well with grilled meats – try serving it alongside some juicy burgers, grilled chicken, or even smoky ribs. For a Mediterranean-style meal, you could serve this salad with some grilled lamb chops or kebabs since the mint and feta already give it those Greek-inspired notes. If you’re keeping things vegetarian, this salad tastes great next to a veggie pasta dish or some grilled halloumi cheese with warm pita bread.

Storage Instructions

Keep Fresh: This watermelon salad is best enjoyed right after it’s made, but if you need to store it, keep the ingredients separate. Cut watermelon can be stored in an airtight container in the fridge for up to 3 days. The balsamic reduction will keep well in a sealed jar at room temperature for several weeks.

Prep Ahead: Want to get ahead? You can cut the watermelon and make the balsamic reduction up to 2 days before serving. Store the cut watermelon in the fridge and keep the reduction at room temperature. When you’re ready to serve, just assemble with the fresh mint, feta, and dressing.

Leftovers: If you have dressed leftovers, they’ll keep in the fridge for about 24 hours, though the watermelon will release more liquid and the mint might darken. The texture won’t be quite the same as fresh, but it’s still good for a quick snack the next day.

Preparation Time	10-15 minutes
Cooking Time	5 minutes
Total Time	15-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 30-35 g
• Fat: 50-55 g
• Carbohydrates: 100-110 g

Ingredients

For the balsamic syrup:

• 1 tbsp granulated sugar
• 2/3 cup aged balsamic vinegar (I use Colavita balsamic vinegar)

For the dressing:

• 2 tbsp lime juice (freshly squeezed for best flavor)
• 2 tbsp extra virgin olive oil

For the salad:

• 1/4 cup fresh mint (finely chopped)
• 1 large watermelon (seedless is easiest to work with)
• 2/3 cup crumbled feta cheese (sheep’s milk feta for richer taste)

Step 1: Prepare the Balsamic Syrup

In a small saucepan set over medium-high heat, combine balsamic vinegar and sugar.

Bring the mixture to a boil, then continue cooking and stirring occasionally.

Scrape down the sides as needed until the mixture reduces to a syrup-like consistency, about 5 minutes.

Keep in mind that it will thicken as it cools and will only yield a few tablespoons.

Once done, set it aside to cool as you prepare the salad.

Step 2: Prepare the Watermelon

Cut the watermelon into cubes or use a melon baller to scoop it into balls.

Place the prepared watermelon into a large bowl, ensuring it’s ready for the dressing and toppings.

Step 3: Make the Dressing

In a small bowl, whisk together lime juice and olive oil, adding a pinch of salt and pepper to taste.

This will create a simple yet flavorful dressing to complement the watermelon.

Step 4: Assemble the Salad

Pour the lime and olive oil dressing over the watermelon in the large bowl.

Add chopped mint and crumbled feta cheese.

Toss everything gently to combine, ensuring the dressing and toppings are evenly distributed through the salad.

Step 5: Drizzle and Serve

Drizzle the cooled balsamic syrup over the assembled watermelon salad for a sweet and tangy finish.

Serve the salad immediately to enjoy the fresh flavors at their best.