Kitchen notes · a little help before you start
Watermelon and Feta Salad
Watermelon and Feta Salad brings together white vinegar, balsamic glaze, and watermelon. Have the lid or covering ready before you need it. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 20 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Quick dinners · Prep: 16–30 minutes · Total: 30 minutes or less
- Dietary characteristics
- Vegetarian
- Dish type
- Salads
A few quick notes
1. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
2. Give the dressing its own moment
The dressing has a preparation step of its own. Mix it as directed before bringing the parts together, and follow the recipe for when it is added.
3. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Get to know the ingredients
White vinegar
Look at how this ingredient comes into the method: To make the dressing, combine white vinegar, olive oil, salt and pepper in a bowl.
Balsamic glaze
Look at how this ingredient comes into the method: Drizzle each portion with a generous swirl of Homemade Balsamic Glaze.
Watermelon
Look at how this ingredient comes into the method: Dice watermelon into 1/2-inch cubes.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Watermelon and Feta Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Top with extra salt and pepper if needed and enjoy! Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Have the whisking step ready
Set out the ingredients for the whisking step together. Follow that part of the preparation before moving to the next cooking or mixing stage.
A few questions you might have
What should I get ready before starting?
Read the first preparation step before you get going: To make the dressing, combine white vinegar, olive oil, salt and pepper in a bowl.
Which little step is worth remembering?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
What happens at the end?
Keep this part of the method in view: Top with extra salt and pepper if needed and enjoy!
Is there another preparation step to plan for?
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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