Watermelon Feta Salad (Epcot Recipe)
This EPCOT-inspired watermelon feta salad is just as delicious as it looks—and that’s saying something! Bite-sized pieces of watermelon burst with flavor and pair perfectly with creamy, salty feta cheese, blueberries, and pickled onion. All rest on a bed of greens, topped with the best homemade balsamic vinaigrette!
Food and flowers are already two of my all-time favorites but combine them with EPCOT, and I’m all in!
I’m talking about the EPCOT International Flower and Garden Festival, of course—one of my all-time favorite seasons at Disney!
It also happens to be exactly where this watermelon feta salad recipe comes from. Something THIS delicious could only be dreamed up by the culinary geniuses at the parks!
Ever since I tried it a few years ago, I have been daydreaming about it. I finally decided to make my own version, and after a few tweaks, this allergy-free copycat recipe is now ready to share!
This Recipe is Perfect for Those Who Are:
- Gluten-free + Wheat-free
- Fish-free + Shellfish-free
- Peanut + Tree Nut-free
- Soy-free
- Egg-free
- Sesame-free
How to Put Together Epcot’s Watermelon Salad
Making this salad is super simple (and takes just a few minutes!). I always start by making the homemade vinaigrette. You can even do this part 1-2 days in advance (just give it a good shake before using it!).
Once that’s ready, grab your watermelon cubes and divide them among 6 salad plates. Then, sprinkle blueberries on top of each plate.
Next, you’ll put all the baby arugula in a separate bowl and drizzle it with your vinaigrette. Give it a few tosses to coat evenly, and top with salt and pepper. Top each plate with the dressed greens.
Add a few slices of pickled red onions right on top, then sprinkle on crumbled feta cheese.
Finally, drizzle a bit of balsamic glaze on top. (Note: This step is optional, but I highly recommend it! All that’s left is to serve and enjoy!)
Vee’s Tips for Making the Best Watermelon Feta Salad
- Make this salad on individual plates rather than a large bowl. I have found that it looks a lot prettier and cleaner when you dole it out in individual portions, to begin with. This recipe serves 6, so everything is divided evenly amongst 6 plates.
- Use seedless watermelon and cut it into even pieces. You don’t want tiny pieces, but rather larger bite-sized ones for all that yummy juicy flavor!
- To up the flavor profile, make your own pickled onions. It’s not hard to do, and they can be used in so many different ways, like on omelets, in tacos, on burgers or cheeseburger egg rolls, etc.
Alternatively, you can save time by using pre-made balsamic vinaigrette and pickled onions. You do you, boo!
Frequently Asked Questions
Here are some questions I normally get when I make this salad recipe…
What can I pair this watermelon salad with?
This watermelon feta salad is very versatile, and is often one a go-to party appetizer for me! But, if you want to make it a complete meal, it would be yummy with a grilled white protein, like fish, pork, or chicken.
For an easy dinner, make this and serve it alongside a rotisserie chicken from the grocery store. I love doing that in the summer when it’s too hot to spend time at my stove!
I also find this salad pairs perfectly with two of my other favorite EPCOT recipes: this avocado margarita and this yummy blood orange margarita. Both of these are copycat recipes are from La Cava del Tequilla and are just the right amount of boozy refreshment!
How can I make this salad in advance?
Rather than making the entire salad ahead of time, I recommend making different components of this salad in advance and then waiting until right before serving to put it all together.
So that means pre-chopping the watermelon, making the red onions, making the dressing, and washing the greens and berries. Then, all you need to do is plate up the watermelon feta salad and serve!
Enjoy!
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✨ Check Out The Recipe Down Below 👇
Watermelon Feta Salad With Blueberries
Ingredients
Watermelon Salad:
- 4 cups seedless watermelon cubed evenly in larger chunks, not small cubes
- 1 cup fresh blueberries
- 3 cups baby arugula
- 1/4 cup balsamic vinaigrette
- salt to taste
- ground black pepper to taste
- 1/4 cup pickled red onions
- 1/4 cup balsamic glaze Trader Joe’s has a delicious one!
- 1/2 cup crumbled feta cheese can sub in goat cheese
Balsamic Vinaigrette:
- 1/4 cup white balsamic vinegar
- 3 tablespoons finely diced shallots
- 2 tablespoons roasted garlic I would use the Gourmet Garden Roasted Garlic Stir-in Paste to save time!
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 1 cup extra virgin olive oil
- salt to taste
- ground black pepper to taste
Instructions
For the balsamic vinaigrette:
- Combine the vinegar, shallots, garlic, honey, and lemon juice in a blender for a food processor. Blend until smooth.
- With the blender running, slowly drizzle in olive oil until the vinaigrette thickens.
- Season with salt and pepper and put to the side.
For the watermelon salad:
- Cut up the seedless watermelon into cubes and divide it into six different plates.
- Sprinkle the blueberries evenly on top of the watermelon.
- Place the baby arugula in a medium salad bowl and drizzle in homemade balsamic vinaigrette. Give it a toss and season with salt and pepper.
- Top each plate of watermelon with a handful of dressed arugula.
- Add a few slices of pickled red onions and sprinkle with crumbled feta cheese.
- Drizzle with a bit of balsamic glaze (this is optional).
- Serve and enjoy!
Notes
- This salad recipe serves 6 people.
