Watermelon and Basil Salad Recipe
Daily Value: 9%
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||11µg||3%|
|Fatty acids, total monounsaturated||11g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
This bright, summer salad includes just a few ingredients but packs incredible flavor. The key is the balance of sweet, salty, and savory components — the sweet comes from the watermelon, the salty comes from the crumbled feta cheese, and the savory comes from the basil and citrus vinaigrette.
See all watermelon recipes.
- 1 baby watermelon
- 1/2 cup basil, chiffonade
- 1/2 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon white balsamic vinegar
- 1/2 teaspoon ground ginger
- Kosher salt and freshly ground black pepper, to taste
Scoop the watermelon into balls using an ice cream scoop or a melon baller (depending on the size you prefer) then place them into a medium-sized serving bowl. Toss the basil and feta cheese into the bowl and mix gently.
Combine the remaining ingredients in a small bowl and whisk to make a vinaigrette. Pour the dressing over the salad and toss gently, then serve immediately.
Recipe DetailsServings: 4
Total time: 15 minutes
Special Designations: Vegetarian
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