Watermelon and Basil Salad Recipe

Jun 14, 2012 @ 11:29 AM
Posted by Molly Aronica, Editor

Nutrition

Cal/Serving: 523
Daily Value: 26%
Servings: 4

High-Fiber
Vegetarian, Gluten-Free, Wheat-Free

Fat	19g	30%
Saturated	5g	24%
Carbs	90g	30%
Fiber	6g	22%
Sugars	72g	0%
Protein	10g	20%
Cholesterol	17mg	6%
Sodium	2299mg	96%
Calcium	196mg	20%
Magnesium	126mg	31%
Potassium	1348mg	39%
Iron	3mg	19%
Zinc	2mg	12%
Vitamin A	6684IU	134%
Vitamin C	95mg	158%
Thiamin (B1)	0mg	25%
Riboflavin (B2)	0mg	23%
Niacin (B3)	2mg	11%
Vitamin B6	1mg	27%
Folic Acid (B9)	44µg	11%
Vitamin B12	0µg	5%
Vitamin D	0µg	0%
Vitamin E	3mg	13%
Vitamin K	28µg	35%
Fatty acids, total monounsaturated	11g	0%
Fatty acids, total polyunsaturated	2g	0%

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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.

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INGREDIENTS

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

DIRECTIONS

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.