This Watermelon, Feta, and Basil Salad with Balsamic Reduction is summer on a platter! Cubes of juicy watermelon are drizzled with homemade balsamic reduction and topped with fresh basil and feta. Make it vegan by omitting the feta and topping it with cubed avocado or toasted walnuts instead!
Here in southern Ontario, the July heat was relentless– even more so than usual. While I don’t particularly enjoy summer weather, I can usually deal with it, permitting that there are a few cooler, rainy days interspersed with the blazing sunshine.
But this July, it rained maybe once or twice. The vegetation became dry, the air became even heavier and more polluted than it normally would, and my mood and motivation suffered for it. Running took a backseat to cycling and indoor weight workouts since it wasn’t even cooling down much at night.
Thankfully, August has brought with it a shift in the temperature and much-needed precipitation. It went down to 12 degrees the other night and I couldn’t stop smiling. I can breathe again! And run without feeling like death warmed over after 10 kilometres! Ahhhhh.
And, of course, Mama Earth seems to be breathing a sigh of relief, too. The plants and animals certainly seem happier thanks to the cooler temps and rain!
And do you know what else August has brought? That heavenly late summer basil and watermelon.
Perfect, because we are going to be using a lot of both in this Watermelon, Basil, and Feta salad with Balsamic Reduction!
Making this salad could not be easier. The only thing that takes a bit of time is the balsamic reduction, which is mainly hands-off time (simply simmer the balsamic vinegar in a small saucepan until it is reduced by two thirds and remove it from the heat to cool).
Other than that, the only thing separating you from watermelon and basil-induced bliss is chopping up some watermelon, slicing some basil, and crumbling on some feta. If you are vegan or dairy-free, then by all means skip the feta and replace it with cubed avocado and/or toasted walnuts. 🙂
If you like this Watermelon, Basil, and Feta Salad with Balsamic Reduction, be sure to check out my other seasonal salads, like my White Bean Farro Pesto Salad and my Vegan BLT Salad with Creamy Green Dressing.
I hope you love this recipe as much as we do. If you make it, leave a comment to let us know how you liked it, and tag #upbeetkitchen in your photos on Instagram.Print
This Watermelon, Feta, and Basil Salad with Balsamic Reduction is summer on a platter! Cubes of juicy watermelon are drizzled with homemade balsamic reduction and topped with fresh basil and feta. One of the easiest salad recipes you’ll ever make!
- 6 cups cubed watermelon
- 1 cup basil, thinly sliced
- 2 tbsp balsamic reduction (recipe follows)
- ½ cup crumbled goat or sheep feta
- 1 cup good quality balsamic vinegar
- Start by making the balsamic reduction. Place the balsamic vinegar in a small saucepan and bring to a low boil over medium-high heat. Turn down heat to medium and simmer, stirring occasionally, until the vinegar has reduced to ⅓ cup and is slightly syrupy (this might take up to 20 minutes). Set aside to cool, then transfer to a glass jar or bottle and cover with the lid.
- Place the watermelon on a serving platter. Drizzle on 2 tablespoon of balsamic reduction, the basil, and the feta.
- Divide evenly between 3 plates and enjoy immediately.
MAKE IT VEGAN: Omit the feta cheese. Add ½ cup chopped toasted walnuts or 1 cubed avocado instead.
- Prep Time: 5
- Cook Time: 15 minutes
- Category: Salad, Summer
- Cuisine: Vegetarian
Keywords: watermelon salad, summer salad, balsamic reduction, vegetarian salad