Watermelon salad with balsamic is a classic Greek Mediterranean combo that’s also naturally gluten free. I’m crazy about the thirst-quenching effect of the refreshing and hydrating watermelon! So good! This salad is popular because of the surprisingly good contrast of sweet, moisture-laden watermelon and the salty, tangy feta cheese. IYKYK.
This watermelon salad with balsamic gets finished off with a balsamic syrup, which can be made from scratch or purchased from your local store – any homemade dressing is great, though. If you’re hunting for summer salads to try, this watermelon balsamic salad makes a quick snack or a light lunch.
Buratta caprese anyone? Oh my goodness, it’s so good. This peach caprese also has those Med-feels. Dive into these gluten free lunch ideas.
WHY YOU’LL LOVE THIS GLUTEN-FREE RECIPE
This salad is the perfect dish to bring to a summer party or BBQ. It’s light but I find it’s also super satisfying, which makes it a great side to balance out rich grilled meats.
Letting the watermelon salad with balsamic sit in the refrigerator for an hour lets the flavors meld beautifully, sweetening them even more. YUM! The extra time also helps soften the red onion a bit, too.
I can’t not mention that this watermelon salad with balsamic recipe is a low-mess meal. Everything goes right onto the plate so there’s not much to wash up.
INGREDIENTS AND SUBSTITUTIONS
Watermelon: Use a ripe, seedless watermelon for the best sweetness and juiciness. Cutting it into bite-sized cubes helps it distribute evenly through the watermelon salad with balsamic.
Feta cheese (or dairy-free alternative): Traditional feta adds a creamy, salty contrast to the sweetness of the watermelon. I often use dairy-free feta in this, and it’s just as good.
Arugula: This peppery green adds a fresh, slightly spicy bite that balances the sweetness of the fruit and the richness of the cheese. I’m obsessed with arugula but you can also use baby spinach or regular lettuce in this watermelon balsamic salad.
Red onion: Thinly slicing the onion keeps its sharp flavor from overpowering the dish. Leave these out if you don’t love onion.
Fresh basil: Fresh parsley is a good alternative as is fresh mint.
Extra virgin olive oil: Use the best olive oil you can find. Make sure you check the sell-by date to make sure its not older than 18 months.
Balsamic glaze: DIY or homemade. I never skip it!
DIRECTIONS (STEP BY STEP)
STEP 1
Rinse the arugula gently, then pat it dry. Arrange it in the center of a serving platter or shallow dish.
STEP 2
Evenly scatter the cubed watermelon over the arugula. Layer the thinly sliced red onion on top of the watermelon.
STEP 3
Generously crumble the feta cheese (or a dairy-free alternative) over the watermelon and onion. Sprinkle the chopped fresh basil across the entire dish.
STEP 4
Lightly drizzle extra virgin olive oil over the watermelon balsamic salad. Add a finishing touch with a beautiful drizzle of balsamic glaze. Season your watermelon salad with balsamic to taste with salt and pepper.
EXPERT TIPS & TRICKS
I find that for the most refreshing, hydrating bite, refrigerating the watermelon before assembling the watermelon salad with balsamic helps. Cold watermelon also highlights the contrast between the sweet fruit and the salty feta.
Slicing the red onion paper-thin helps the onion blend seamlessly into the salad. Soaking the slices in cold water for 10 minutes can help mellow out the intensity. I love uncooked red onion, but if you’re sensitive to it, try these tips out.
I usually assemble the watermelon salad with balsamic ahead of time but wait to drizzle the olive oil and balsamic glaze until just before serving. This keeps the arugula crisp and prevents the watermelon from becoming too watery.
VARIATIONS AND ADD-INS FOR THE WATERMELON SALAD WITH BALSAMIC
Here are a bunch of my favorite add-ins and toppings:
- Toasted pumpkin seeds – these look like watermelon seeds!
- Creamy avocado slices.
- Poached or grilled shrimp or chicken.
- Toasted, caramelized nuts.
- Croutons.
STORAGE AND MEAL PREPPING THE WATERMELON SALAD
This watermelon salad with balsamic is best enjoyed fresh, but if you need to store leftovers, keep it in an airtight container in the refrigerator. The watermelon may release some water, but it will stay fresh for about 1–2 days.
To meal prep, I like to cut the watermelon and slice the red onion ahead of time. The fresh basil is best chopped just before serving as it can turn black otherwise. I then store these ingredients in separate containers in the fridge for up to 2 days.
MAKE IT AN ON-THE-GO LUNCH
Pack the watermelon salad with balsamic individual servings in meal prep containers, layering the watermelon, arugula, and other components separately.
Add the feta and drizzle with dressing just before eating the watermelon salad with balsamic.
HOW DO I PICK A GOOD WATERMELON?
To pick a good watermelon, look for one that feels heavy for its size and has a deep, uniform color. Tap it with your fingers—if it sounds hollow, it’s likely ripe and full of water.
CAN I BALL THE WATERMELON BEFORE SLICING?
Yes, you can ball the watermelon before slicing—it actually makes for a fun and easy presentation. Just use a melon baller to scoop out the flesh into perfect little spheres before assembling your watermelon salad with balsamic.
HOW CAN I MAKE A BALSAMIC GLAZE FROM SCRATCH?
To make a balsamic glaze from scratch, simmer some balsamic vinegar in a saucepan over medium heat until it reduces by about half and thickens to a syrupy consistency. You can add a little honey or sugar to sweeten it if you like it sweeter.
LOOKING FOR MORE GLUTEN FREE RECIPES
RECIPE
Watermelon Salad with Balsamic (Gluten Free)
Ingredients
- 3 cups watermelon cubed (about ½ small seedless watermelon)
- 3 tablespoons feta cheese crumbled (or dairy-free feta alternative)
- 1 ½ cups arugula
- ¼ cup red onion thinly sliced
- 2 tablespoons fresh basil leaves chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- Salt and freshly ground black pepper to taste
Instructions
- . Gently wash and dry your arugula. Place it in the center of a serving platter or a shallow dish.
- Scatter the cubed watermelon evenly over the bed of arugula.
- Distribute the thinly sliced red onion over the watermelon.
- Crumble the feta cheese (or your dairy-free alternative) generously over the watermelon and red onion.
- Sprinkle the chopped fresh basil over the entire platter.6. Drizzle the extra virgin olive oil evenly over the platter.
- Finish with a beautiful drizzle of balsamic glaze.
- Season with salt and pepper.
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