Recipe: Refreshing Watermelon and Feta Salad

The dog days of summer call for watermelon, watermelon, and more watermelon.

Watermelon salad

Photo by Emily McLaughlin

The dog days of summer are in full swing, and, believe us, we know you’ve been avoiding your stovetop at all costs. Trust us, though: This ultra-refreshing watermelon and feta salad is worth the extra heat. The balsamic glaze, which is free of refined sugar and other frills, requires just a few minutes of stove time—and as soon as it’s done, you can get right back to sticking your face in front of the air conditioner. 

For this salad, you’ll need a 10-pound watermelon. That should yield about 15 cups of edible fruit, give or take a little, which is enough for about eight to 10 servings. If you’re looking to add some crunch or protein, consider topping the salad with sunflower seeds, slivered almonds, or pistachios. If you are looking for more color and sweetness, try adding blueberries.

Salad ingredients
15 cups chopped watermelon
5-6 ounces mixed greens
½ cup crumbled feta cheese

Glaze ingredients
¼ cup balsamic vinegar
¼ cup honey or maple syrup
¼ tsp salt
1 tsp cornstarch


Start by chopping your watermelon into bite-sized pieces. Add them to a large mixing bowl and set aside.

In a small saucepan, stir the balsamic vinegar, honey, and salt together. Place the pan over medium-low heat and bring the contents to a low boil. Add the cornstarch. Whisk until the starch is dissolved and the glaze starts to thicken.

Set the glaze aside to cool, and prepare the salad. Toss the watermelon with the greens, feta cheese, and any additional ingredients.

Once the glaze is cool, drizzle it over the salad. Serve immediately.