Print

Fresh Watermelon Cucumber Feta Salad Easy Recipe with Honey Balsamic Glaze

Fresh Watermelon Cucumber Feta Salad - featured image
Print Recipe

A light, refreshing summer salad combining juicy watermelon, crisp cucumber, and creamy feta cheese, finished with a tangy-sweet honey balsamic glaze.

Ingredients

Scale
  • 4 cups seedless watermelon, cut into bite-sized cubes
  • 2 medium English or Persian cucumbers, peeled if desired, sliced or cubed
  • 1 cup crumbled feta cheese
  • 1/4 cup fresh mint leaves, roughly chopped or torn
  • 1/4 cup thinly sliced red onion (optional)
  • 1/2 cup balsamic vinegar
  • 2 tablespoons raw honey
  • Pinch of salt
  • 2 tablespoons extra virgin olive oil
  • Freshly ground black pepper, to taste
  • Sea salt, to taste

Instructions

  1. Make the Honey Balsamic Glaze: In a medium saucepan, combine 1/2 cup balsamic vinegar and 2 tablespoons raw honey. Add a pinch of salt. Place over medium heat and bring to a gentle simmer.
  2. Reduce the heat to low and let it simmer gently, stirring occasionally, until the mixture thickens and reduces by about half (10 to 15 minutes) to a syrupy consistency that coats the back of a spoon. Remove from heat immediately if edges start to blacken.
  3. Transfer the glaze to a small bowl and let it cool completely; it will thicken further as it cools.
  4. Meanwhile, prep the salad ingredients: Cut seedless watermelon into roughly 1-inch cubes. Peel and cube or slice the cucumbers similarly. Thinly slice the red onion if using. Chop fresh mint leaves.
  5. In a large mixing bowl, combine watermelon, cucumber, red onion, and mint. Toss gently to mix without mashing the watermelon.
  6. Add the crumbled feta cheese on top of the salad mixture. Pour 2 tablespoons of extra virgin olive oil over the salad.
  7. Drizzle about half of the cooled honey balsamic glaze over the salad and gently toss everything together. Add freshly ground black pepper and sea salt to taste.
  8. Transfer salad to a serving dish or bowl and drizzle remaining glaze artistically on top for presentation.
  9. Serve immediately or chill for 15-20 minutes to let flavors meld. Best served fresh but can hold in the fridge for up to 2 hours before watermelon releases too much juice.

Notes

Use a serrated knife for cutting watermelon if the chef’s knife feels slippery. Keep glaze and salad separate until serving to avoid sogginess. For vegan version, substitute feta with marinated tofu or vegan cheese and honey with maple syrup. Store leftovers in airtight container up to 2 days; drain excess liquid before serving.

Nutrition

Keywords: watermelon salad, cucumber salad, feta salad, honey balsamic glaze, summer salad, refreshing salad, easy salad recipe, gluten-free salad, vegetarian salad

Find it online: https://cheerycrisp.com/fresh-watermelon-cucumber-feta-salad-easy-recipe-with-honey-balsamic-glaze/