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Watermelon & Feta Salad

Summer Bliss Watermelon Feta Salad | White Balsamic Reduction

Juicy sweet watermelon, tangy feta cheese and little bursts of refreshing mint tossed in sweet white balsamic reduction.
Course Salad
Cuisine American
Keyword fruit and cheese recipes, summer salads, watermelon feta salad
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8 servings
Calories 131kcal
Author Lauren


White Balsamic Reduction

  • ½ cup white balsamic vinegar
  • 3 tablespoons sugar in the raw or substitute granulated sugar

Watermelon Feta Salad

  • ½ container Spring Mix about 2 cups
  • 4 cups watermelon cut in ½ inch cubes
  • 8 ounces feta cut in ½ inch cubes
  • 10 large mint leaves chiffonade


White Balsamic Reduction

  • Combine sugar and vinegar in a saucepan.  Cook on low for 18 minutes, stirring occasionally.
  • Mixture should simmer but not boil and will burn easily if heat is too high.
  • Let cool 5-10 minutes before using.  Sauce will be slightly thickened, similar to maple syrup.

Watermelon Feta Salad with White Balsamic Reduction

  • Cut watermelon and feta, set aside together in a bowl.
  • To chiffonade the mint, lay the mint leaves flat on top of each other.  Roll tightly and slice in thin slices.  Add to the watermelon and feta and gently toss together.
  • In a large serving bowl, add spring mix and top with watermelon, feta and mint.
  • Drizzle with white balsamic reduction.  Gently toss together to coat the leaves or serve as is (watermelon will give off juice and mix with the reduction so spring mix will not end up dry if left as is.)


  • granulated sugar can be substituted.  I like to use sugar in the raw for the slight caramel undertones it adds to the reduction.


Calories: 131kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 324mg | Potassium: 139mg | Fiber: 1g | Sugar: 13g | Vitamin A: 666IU | Vitamin C: 8mg | Calcium: 151mg | Iron: 1mg