Watermelon Feta Salad w/ Lemon Balsamic Glaze

Yes, you read that correctly. The most refreshing and mouth watering salad you have to try, landing in your inbox just in time for summer!

There isn't much to say about this dish other than it is so simple and SO delicious. I made this recipe for the retreat ladies and everyone LOVED it! They are still asking for the recipe months later - and admittedly, I'm historically a slacker when it comes to sharing recipes, but that is changing in real time as I write this blog! So here ya go, world! ;)

The best part about this salad is that it's incredibly versatile. You can make it ahead of time and store it in your fridge for breakfast, serve it as a side for lunch or add some greens and protein for a complete dinner salad.

One of my favorite ways to make a good watermelon salad is to add fresh mint. This particular version came about because the market on St. John was out of mint (island time is real), so in a quick pinch to pivot from my original recipe I decided to drizzle it with balsamic for a little extra zhuzh, and voila!

This recipe should feed about 6 people a side portion, but you can adjust however is needed. I'll share the recipe and a few adaptations incase you want to try a few versions.

Ingredients

• Half of a large watermelon, cubed (roughly 4lbs)

• 1 Cup Feta Cheese, crumbled

• 1/4 Cup Extra Virgin Olive Oil

• 1/4 Cup Lemon Juice

• Zest of half of a lemon

• Pinch of Black Pepper - freshly cracked preferred

• Balsamic Glaze - not vinegar! (Something like this would be great)

Instructions

• Cut and cube the watermelon so the pieces are as uniform as possible

• Whisk together the lemon juice and olive oil

• In a mixing bowl, or your serving dish (your preference), toss the watermelon in the lemon & evoo mixture

• Toss in crumbled feta

• Transfer to serving dish if not already there

• Drizzle the balsamic glaze -however much you like, but don't over do it! You can always add but you can't take away :)

• Sprinkle with freshly cracked pepper & lemon zest

• Chill for 30 minutes

• Serve and enjoy!

For a light and refreshing Mediterranean version of this salad:

• Remove the Balsamic Glaze

• add in 1 cup of cubed cucumber

• Toss with 1/2 cup chopped mint

• (optional, add in half a small sweet onion, thinly sliced)

For some Cinco de Mayo inspo:

• Replace the lemon with lime juice & zest

• Remove Balsamic Glaze

• Replaced Feta with Cotija

• Follow the recipe as normal, instead of drizzling balsamic glaze, generously sprinkle Tajin over the watermelon, citrus and cheese

• Finish with lime zest & finely chopped mint

If you have any questions, please reach out! I am always down to chat about food :)