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Watermelon and Basil Salad

Watermelon and basil salad
Molly Aronica

Watermelon and basil salad

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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Ready in
15 m
Calories Per Serving


  • 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.