Watermelon, Kale and Feta Salad

Watermelon, Kale and Feta Salad! I’m just living my best life over here and eating this on repeat.

Watermelon, Kale and Feta Salad from www.whatsgabycooking.com (@whatsgabycookin)

I get it. I get it. Everyone is kinda sorting starting to get pumped for fall and sweater weather and blah blah blah, but I’m a California girl through and through and I’d just prefer summer to last forever. Is that really asking too much? So in honor of my own request, I made Watermelon, Kale and Feta Salad!

If you follow along on snapchat or insta-stories, you know I’ve been loading up on that yellow and red watermelon like it’s my job. I’m eating on average 2 lbs a day and nothing about that is going to change until watermelon goes out of season. I’m obsessed. When I actually get a watermelon to last me more than a few moments and take the time to dice it up, then this Watermelon, Kale and Feta Salad is what’s on the agenda. It’s the perfect end of summer salad. The watermelon and feta make it feel bright and cheerful, and the kale is kinda sorta transitioning it into fall. Add to that my balsamic vinaigrette, plenty of toasted pepitas and you’re ready to go.

Watermelon, Kale and Feta Salad

Yield: Serves 4-6

Watermelon, Kale and Feta Salad


  • 1/2 seedless watermelon, cut into 1 cubes
  • 1 shallot, finely chopped
  • 4 tablespoons torn mint
  • 6 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper to taste
  • 2 heads kale, cut into thin strips
  • 1 sheet feta cheese, cut into 1/2 inch cubes
  • 3 tablespoons sunflower seeds, toasted
  • Balsamic Vinaigrette
  • 5 tablespoons olive oil, divided
  • 3 tablespoons balsamic vinegar
  • 3 cloves garlic, chopped
  • kosher salt and freshly cracked black pepper to taste


  1. Combine the watermelon, shallots, and mint in a large bowl with the 4 tablespoons of olive oil. Season the mixture with salt and pepper and toss to combine. Transfer to a fridge and let marinate for at least 1 hour, up to 3 hours.
  2. Toss the shredded kale with the 2 tablespoons olive oil and season with salt and pepper. Using your hands, massage everything together for 2 minutes. Transfer the kale to a serving bowl.
  3. In a blender whisk together the vinaigrette ingredients and season to taste. Top the kale with the watermelon mixture, feta, and sunflower seeds. Drizzle with balsamic vinaigrette and serve.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

** This post is brought to you by Vitamix All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

Don't know what to make,
or how to make it?
I've got you covered! Check out all my recipes here
recipe index


  1. Love the idea of adding kale and sunflower seeds to this!! Can’t wait to give this a try!

  2. What type of balsamic for these vinaigrette’s? Some are so thin, and others thicker… I know the difference when you buy a balsamic glaze vs vinegar but I’m curious about those that are just labeled balsamic vinegar. (Ie: costco or TJ) How do you choose, sometimes I feel like mine arent turning out like I think they should.

    1. I use the one from Trader joes usually!! The glaze is only for finishing dishes, I never use the glaze in my vinaigrettes.

    1. not great once it’s dressed!! it gets soggy. But if you keep the dressing separate, it will last 2-3 days

  3. Making this today with a mixture of home grown kales! Using the lemon vinaigrette from your book as that’s what I’ve got in the fridge. Can’t wait for dinner tonight, serving with lemony grilled shrimp.

Leave a Reply

Your email address will not be published. Required fields are marked *