This watermelon salad is exactly what you need to cool off on those hot summer days. Loaded with juicy, refreshing watermelon, creamy avocado, and sprinkled with mint it’s sure to be a summer time favorite!
When I think of summer I immediately think watermelon. It was basically a summer-time staple of mine when I was a kid. If there was watermelon at a cookout, I was there!
Although I do still enjoy slurping a nice cold watermelon triangle, I’m at the age now where I prefer my watermelon in a more sophisticated fashion. Enter this watermelon avocado feta salad perfection!
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Ingredients and notes
- Watermelon - Fresh, de-seeded watermelon is best. If needed you can use store-bought watermelon chunks.
- Feta - Used to crumble over top of the watermelon feta mint salad. Use a dairy-free feta cheese to make this recipe dairy-free and vegan.
- Avocado - This adds a little creaminess to the mix! Make sure your avocados are fresh and ripe.
- Balsamic vinegar - This is used for the balsamic glaze on top of the watermelon feta mint salad. Be sure to use a high-quality balsamic vinegar with few added ingredients. Cheaper vinegars tend to have added ingredients that will make the glaze cook faster and may alter the taste. If you don't want to make the glaze yourself, you can use a store-bought balsamic glaze too.
Step by step directions
One of the best things about this watermelon feta mint salad is how simple it is to prepare. All you need is a pot for the balsamic glaze and a large mixing bowl and a serving spoon to serve.
Step 1 : Prepare the balsamic glaze. To make the glaze, heat the balsamic vinegar in a pot over medium-high heat until it begins to simmer. Reduce the heat to medium-low and stir continuously until it thickens up. You should start to see the balsamic stick to the back of a spoon or spatula. This can take anywhere from 5 - 10 minutes.
Essentially what this process is doing is "cooking down" the vinegar into a deliciously sweet slightly thick glaze.
Make sure to watch the pot carefully as you can overcook the balsamic easily (and it's a mess to clean up!). Once the mixture is slightly thick, it's done and ready to be stored in the fridge to cool down. It will thicken up a little more in the fridge as well.
Step 2 : Add salad ingredients to bowl. In a large mixing bowl, add the watermelon chunks, avocado chunks, feta, and chopped mint leaves. Toss with a large spoon to evenly distribute the ingredients.
Step 3 : Drizzle the balsamic glaze. Transfer the watermelon feta mint salad to a serving container and drizzle the balsamic glaze over top. This is best done once you are ready to serve the salad.
Serve alongside your favorite summer favorite recipes (might I recommend these turkey burgers or black bean burgers) and enjoy!
Balsamic glaze customizations
This recipe uses a plain and simple balsamic vinegar to make the glaze. If you prefer things a little sweeter, feel free to add a tablespoon or two of honey or maple syrup to sweeten it. This will also help the glaze cook down faster.
How to serve
This refreshing watermelon feta mint salad is best served chilled and right after the balsamic glaze is drizzled over top. You can also serve the salad without the glaze and allow people to drizzle the glaze themselves.
Because this salad has so many fresh ingredients, I recommend serving it the same day it is prepared.
How to store
Due to the nature of the fresh ingredients in this summer salad, it won't keep well for more than a day. The fresh mint leaves may become a little wilted and the avocado slices may turn slightly brown. This is why I recommend serving this watermelon feta mint salad the same day it's made.
The best way to prepare it ahead of time is to simply have all the ingredients chopped and ready to mix together once you're ready to serve it.
If you do have some left over and would like to store it, transfer the salad to an airtight container and store it in the fridge for up to 2 days. To store the balsamic glaze (you will have some left over), place it in a airtight jar and store it in the fridge where it will keep for up to a month.
Frequently asked questions
Watermelon chunks are best in this recipe. Make sure they aren't too big so you can be sure to have a bit of watermelon in every bite!
Yes, simply use a dairy-free feta in the recipe. Vio Life is one of my favorite dairy-free cheese brands.
You probably cooked it for a little too long. Sometimes it can be salvageable if you add a little more balsamic vinegar to the pot and stir it into the mixture to help thin it out.
More summertime recipes you'll love:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Summertime Watermelon Feta Mint Salad
Ingredients
- 1 cup balsamic vinegar
- ½ watermelon - cut into chunks, approx. 6 - 8 cups
- 2 avocados - cut into chunks
- 4 oz feta cheese - crumbles, approx. 1 cup
- 3 tablespoon mint - finely chopped
Instructions
- Pour the balsamic vinegar into a pot and heat it on the stove over medium-high heat until it begins to simmer. Then reduce the heat to medium-low and stir continuously until it thickens up. You should start to see the balsamic stick to the back of a spoon or spatula. This can take anywhere from 5 - 10 minutes. Once thick, remove the pot from the heat and allow it to cool down. Pour the balsamic glaze into a container and place it in the fridge for at least 20 minutes to chill. It will thicken up a little more in the fridge as well.1 cup balsamic vinegar
- While the balsamic glaze is cooling, cut the watermelon into large chunks and place in large mixing bowl with the avocado chunks, feta cheese, and mint. Toss with a large spoon to evenly distribute the ingredients. Place the bowl in the fridge to chill until ready to serve.½ watermelon, 2 avocados, 4 oz feta cheese, 3 tablespoon mint
- When ready to serve, transfer the watermelon salad to a serving container and drizzle about ⅓ cup of the balsamic glaze over top and enjoy! Alternatively, serve without the glaze and allow others to drizzle it over their salad themselves.
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