This watermelon feta salad is bursting with flavor from the mint, feta and balsamic reduction. The shrimp makes the salad a filling, refreshing summer meal great for entertaining guests!
Watermelon has got to be one of my favorite summertime foods. It’s right up there with all the fresh berries of summer. I know I’m going to think back to this post in the cold depths of winter and remember that first watermelon bite of summer; so cold, juicy and refreshing. The nostalgia has got me already.
Another perk of this watermelon feta salad is that it reminds you that yes, you can eat watermelon for a meal. The shrimp adds about 18g of protein per serving. I always shoot for about 20g of protein a meal, but that’s just me.
Is watermelon healthy? I get this question all the time – YES. Watermelon is healthy. It’s full of antioxidants, like lycopene, that help protect you from sun damage, heart disease and can lower the risk of certain types of cancer. Believe it or not, watermelon has a higher concentration of lycopene than tomatoes!
Ingredients in Watermelon Feta Salad
Let’s start with the base. First, you have the pieces of watermelon piled high with shreds of mint. Next, you crumble the feta and toss the sautéed shrimp on top. Lastly, drizzle with sweet balsamic reduction. Add more layers of mint, feta and balsamic as you wish.
No feta? Try mozzarella. No mint? Try basil!
Something to note before you sauté the shrimp: I patted the shrimp dry and used adobe seasoning before sautéing in a pan with some oil. It helps the seasoning stick to each shrimp a bit better. If you don’t have adobe seasoning, you can also just season the shrimp with some salt and pepper or just use garlic powder.
I like having this salad as a side dish or eating it for lunch while I get some work done. The best part of this watermelon feta salad recipe? Takes only 15 minutes to make!
Tips and Tricks
I used Bertolli’s balsamic vinegar that can be found in the vinegar aisle at the grocery store. How do you make balsamic reduction at home? I included the directions in the notes below the recipe card!
How do you know when a watermelon is ripe? When picking out watermelon at the grocery store, look for a big yellow spot! The spot means that it’s ripe enough to eat. Also a good rule of thumb is the heavier the watermelon, the better!Print
This watermelon feta salad is bursting with flavor from the mint, feta and balsamic reduction. The shrimp makes the salad a filling refreshing summer meal- great for entertaining guests!
- 1 medium watermelon, cubed
- 3/4 cup crumbled feta cheese
- 3 tbsp fresh mint, chopped
- 3 tbsp balsamic reduction
- 1 lb shrimp
- 2 tbsp oil
- 1 tbsp adobe seasoning
- Remove tails and shell from shrimp and pat dry with paper towel. Transfer to a small bowl and toss shrimp with adobe seasoning.
- Heat a sauté pan over medium heat with 2 tbsp cooking oil (I used avocado oil). Place each shrimp onto pan. Let the shrimp cook for 1-2 minutes then flip to cook the other side for 1-2 minutes. Transfer to small bowl to cool.
- Place half of the cubed watermelon into a serving bowl, sprinkle with 1 tablespoon of mint and some crumbled feta then add the remaining watermelon.
- Sprinkle the remaining cheese and mint onto the watermelon. Place shrimp on top and drizzle with balsamic reduction.
1. To make balsamic reduction: Pour 1 cup of balsamic vinegar in a sauce pan and heat over medium heat. Do not let the vinegar boil. Continue to stir at simmering temperature until the vinegar is reduced. The whole process takes about 10 minutes.
2. Remember to look for the yellow spot on the watermelon at the store. Also the heavier the better!
- Category: lunch, dinner, side dish
- Method: Assemble and Sauté
- Cuisine: American
Keywords: Watermelon salad, watermelon feta salad, watermelon feta salad with balsamic