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Why You’ll Love This Watermelon Feta Salad

Whether you’re looking for a light lunch, a refreshing side dish, or a show-stopping starter, this watermelon feta salad ticks all the boxes. Here’s why I think you’re going to fall head over heels for it:
  • It’s Bursting With Flavour: Sweet, salty, tangy, crunchy—this salad has it all. Every bite is a flavour explosion.
  • Healthy Yet Indulgent: Packed with vitamins from the watermelon and spinach, healthy fats from the olive oil, and a touch of decadence with the candied walnuts and feta cheese.
  • Perfect for Any Occasion: This salad is light enough for a weekday meal but fancy enough to serve at a special gathering. It screams Aussie summer 🌞.
  • Quick and Easy: You’ll have this salad ready in under 20 minutes—perfect for those last-minute meal ideas.
To make this watermelon feta salad with mint truly shine, it’s important to use the freshest and best-quality ingredients you can get your hands on. Here are my top tips:
  • Watermelon: Go for a seedless watermelon if you can, and make sure it’s perfectly ripe. A ripe watermelon should feel heavy for its size and have a deep, hollow sound when you tap it. The sweetness is key here! 🍉
  • Feta Cheese: Not all feta is created equal! Look for authentic Greek feta cheese made from sheep’s milk for that creamy, tangy flavour. If you can get it from a deli or cheese shop, even better!
  • Candied Walnuts: Making your own candied walnuts is super easy (don’t skip this step—it’s worth it!). The crunch adds a delicious texture contrast to the salad.
  • Fresh Mint: Mint is the secret ingredient that takes this salad to the next level. Don’t substitute it with dried mint—it’s all about that vibrant, fresh aroma. 🌱
  • Balsamic Glaze: This homemade balsamic glaze is a game-changer. It’s so simple to make but adds a rich, tangy sweetness that ties everything together.
  • Layer It Right: Start with a bed of fresh spinach leaves, then add the watermelon cubes, red onion, and mint leaves. Crumble the feta on top and finish with the candied walnuts. The layering not only looks stunning but ensures you get a bit of everything in each bite.Recipe e-books
  • Customise to Your Liking: Want more crunch? Add some cucumber slices. Craving extra zing? Squeeze a little lime juice over the salad. Prefer a nut-free version? Swap the candied walnuts for sunflower seeds or skip them altogether.
  • Chill It: For an extra-refreshing salad, pop the watermelon cubes in the fridge for an hour before assembling. This makes the salad even more cooling—perfect for those hot summer days! 🥶
  • Don’t Dress Too Early: Add the balsamic glaze and olive oil dressing right before serving to keep the spinach fresh and crisp. No one likes soggy greens!
This watermelon feta salad is versatile enough to serve in many ways. Here are some ideas to inspire you:
  • Separate Components: For the best results, keep the dressing, candied walnuts, and salad separate. Store the spinach and watermelon in an airtight container in the fridge for up to 2 days.
  • Candied Walnuts: Store the walnuts in a separate container at room temperature to keep them crispy. They’ll stay fresh for about a week.
  • Balsamic Glaze: You can store any leftover balsamic glaze in a jar or bottle for up to a month. Use it on other salads, drizzled over roasted veggies, or even as a topping for vanilla ice cream (trust me, it’s amazing!).
If you’ve got leftovers (though I doubt you will because this salad is that good!), here’s how to store your Watermelon Feta Salad:
  • Fridge – Store in an airtight container for up to 2 days. The pasta will absorb the sauce, so add a splash of cream when reheating.
  • Freezer – Not ideal for freezing, as the cream-based sauce can separate. If you must freeze it, store in a sealed container for up to 1 month, and reheat gently with extra cream or broth.
  • Reheating – Heat on the stovetop over low heat, stirring in a little extra cream or milk to loosen up the sauce. Avoid microwaving too long, as the prawns can get rubbery.

Other Recipes to Try 🍽️

If you loved this watermelon feta salad, you’ll also enjoy these fresh and vibrant recipes:

Share Your Salad Creations With Me! 📸

I’d love to see how your watermelon feta salad turns out! Snap a photo of your creation and tag me on Instagram @steph_cooks_stuff. Don’t forget to use the hashtag #WatermelonFetaSalad so I can find your posts. Happy cooking! 😊
Watermelon Feta Salad
Steph de Sousa

Watermelon Feta Salad

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There’s nothing better than a fresh, vibrant salad on a warm day, and this Watermelon & Feta Salad hits all the right notes—sweet, salty, tangy, and crunchy! It’s the perfect combination of juicy watermelon, creamy feta, and crispy candied walnuts, all brought together with a drizzle of balsamic glaze.
Print Recipe
prep time Prep Time 20 minutes
setting time Setting Time
 10 minutes
total time Total Time 30 minutes
Servings: 6
Course: Recipes
Cuisine: Australian
Calories: 156
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 1/4 Watermelon cubed
  • 3 handfuls The Fresh Salad Co. Baby Spinach
  • 1/4 cup The Good Stuff fresh Mint Leaves
  • 1/2 block Emporium Selection Greek Fetta Cheese
  • 1/2 The Good Stuff small Red Onion
  • Balsamic Glaze
  • 1 cup Remano Balsamic Vinegar
  • 1 tbsp White Mill Brown Sugar
  • Candied Walnuts
  • ¾ Cup Oh So Natural cup walnuts
  • 1 tsp Pure Valley Butter
  • 2 tbsp White Mill Caster Sugar
  • Pinch Stone Mill Salt
Dressing:
  • 2 tbsp Balsamic Vinegar you can add more if you want more dressing
  • 2 tbsp Olive Oil
  • Sea Salt

Equipment

Method
 

  1. For Balsamic Glaze, place the Balsamic Vinegar and Sugar in a small frypan on medium high heat and reduce by half and let it cool.
  2. To Candy the Walnuts, first get a baking tray ready lined with baking paper and set aside.
  3. Heat Walnuts, Butter, Sugar and salt on a medium heat in a frying pan for about five minutes - move around the nuts to toast evenly - ensure you do not burn them.
  4. As soon as the Sugar turns brown, put them on the baking tray. Spread them out before they start sticking together. Set them aside and wait for them to cool.
  5. For the dressing, mix the Balsamic Glaze, Olive Oil, Salt and Pepper. You can always store the remaining Balsamic Glaze for future use.
  6. Cut the Watermelon into bite-sized cubes and finely slice Red Onion.
  7. Place the Spinach Leaves on the base of a serving platter, add the Watermelon (sprinkle the Watermelon juice on the plate), then add the Red Onions. Now, tear and sprinkle some fresh Mint Leaves over the top. Finally, crumble Fetta – placing all on top of the Spinach.
  8. Drizzle the Balsamic and Olive Oil dressing all over the salad.
  9. Finally, add the Candied Walnuts and serve.

Nutrition

Calories: 156kcalCarbohydrates: 24gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 2mgSodium: 19mgPotassium: 264mgFiber: 1gSugar: 21gVitamin A: 1088IUVitamin C: 15mgCalcium: 27mgIron: 1mg

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Frequently Asked Questions

Can I make this salad ahead of time?
You can prepare the individual components (like the candied walnuts, balsamic glaze, and chopped watermelon) ahead of time, but I recommend assembling the salad and adding the dressing just before serving for the best texture and flavour.
Absolutely! If you’re short on time, a good-quality store-bought balsamic glaze will work just fine. However, I do encourage you to try making your own—it’s super easy and tastes incredible!
If you’re not a fan of feta, goat cheese or ricotta salata are great alternatives. They have a similar crumbly texture and slightly tangy flavour that works beautifully with the watermelon.
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