A bold mix of sweet, salty, and crunchy, this Watermelon & Fetta Salad is summer on a plate! Juicy watermelon, creamy Greek fetta, and fresh mint meet crisp spinach, zesty red onion, and a drizzle of balsamic glaze. Topped with addictive candied walnuts, it's the perfect balance of freshness and flavour—ideal for BBQs, gatherings, or a light, vibrant bite! 🍉🥗✨
Ingredients
Ingredients
1/4 Watermelon, cubed
3 handfuls The Fresh Salad Co. Baby Spinach
1/4 cup The Good Stuff fresh Mint Leaves
1/2 a block of Emporium Selection Greek Fetta Cheese
1/2 The Good Stuff small Red Onion
Balsamic Glaze
1 cup Remano Balsamic Vinegar
1 tbsp White Mill Brown Sugar
Candied Walnuts
¾ cup of Oh So Natural Walnuts
1 tsp Pure Valley Butter
2 tbsp White Mill Caster Sugar
Pinch of Stone Mill Salt
Dressing
2 tbsp Remano Balsamic Vinegar
2 tbsp Olive Oil
Sea Salt
Method
For Balsamic Glaze — Place the balsamic vinegar and sugar in a small frypan on medium-high heat and reduce by half and let it cool.
To Candy the Walnuts — First, get a baking tray ready lined with baking paper and set aside. Heat walnuts, butter, sugar and salt on medium heat in a frying pan for about five minutes - move around the nuts to toast evenly - ensure you do not burn them.
As soon as the sugar turns brown, put them on the baking tray. Spread them out before they start sticking together. Set them aside and wait for them to cool.
For the dressing — Mix the balsamic glaze, olive oil, salt and pepper. You can always store the remaining Balsamic Glaze for future use.
Cut the watermelon into bite-sized cubes and finely slice the red onion.
Place the spinach leaves on the base of a serving platter, add the watermelon (sprinkle the watermelon juice on the plate), then add the red onions. Now, tear and sprinkle some fresh mint leaves over the top. Finally, crumble fetta – placing all on top of the Spinach.
Drizzle the balsamic and olive oil dressing all over the salad.