The perfect side for whatever you're grilling, this fresh watermelon salad is jam packed with flavor. It's light, cheesy, salty, sweet, juicy, and herbaceous - as well as quick and easy! Add blueberries if you like for a red, white and blue themed side for the 4th of July potluck table.
It's challenging to share with you exact amounts for this salad due to the fact that watermelons come in such varying sizes. The good news is, you can easily adjust quantities to your liking! Go a little light at first and add more if desired...
1 medium (or two small round) ripe, seedless watermelon, cut into 1 inch cubes
Mint leaves, torn or thinly julienned - approx 1/3 c
Red onion - approx 1/4 -1/3 c (we do thin slices rather than chopping so the kiddos can easily leave them to the side, but you could also do a fine dice)
Crumbled or cubed feta cheese - approx 1/2c - 1 c
Balsamic vinegar - approx 3 T + more to taste
Optional: Serve over a bed of fresh baby spinach or arugula
Watermelon, red onion, and feta can each be cubed ahead and chilled.
Up to one hour ahead of serving time, add all ingredients together in a large bowl, reserving a small amount of cheese, mint and onion. Mix together gently so as not to break up the watermelon pieces. Adjust ingredients to taste. Chill well.
Toss again, sprinkle with a little more cheese, onion and mint for garnish, serve immediately. Best very cold.
Pour a glass of wine if you haven't already - and enjoy!