Watermelon, Feta & Mint Salad with Balsamic Drizzle and Pistachios

Ingredients (Serves 6–8)

• 8 cups seedless watermelon, cut into 1-inch cubes

• 6 oz block feta cheese, crumbled into large pieces

• ½ cup fresh mint leaves, torn or chiffonade

• ½ cup shelled pistachios, finely chopped

• 2–3 tablespoons good-quality balsamic glaze

• 1 tablespoon extra virgin olive oil (optional, for richness)

• Freshly cracked black pepper

• Flaky sea salt (optional—taste first, as feta is salty)

Instructions

1. Arrange the watermelon cubes on a large serving platter.

2. Scatter the crumbled feta evenly over the watermelon.

3. Sprinkle the fresh mint throughout.

4. Drizzle lightly with the olive oil (if using).

5. Finish with a light drizzle of balsamic glaze over the entire salad.

6. Sprinkle the finely chopped pistachios over the top just before serving for maximum crunch.

7. Add a few cracks of black pepper and, if needed, a tiny pinch of flaky sea salt.

Cooking Tips

• Chill the watermelon before assembling for the freshest flavor.

• Use block feta packed in brine rather than pre-crumbled feta—it has a creamier texture.

• Add the pistachios at the last minute so they stay crisp.

• Garnish with a few whole mint leaves for a beautiful presentation.