- Dish type
- Fruit salad
This quick and easy chilled watermelon and fresh basil salad gets a kick of flavour from lemon juice, salt and chilli powder.
3 people made this
- 10g basil leaves
- 120g watermelon, cut into cubes
- 2 teaspoons lemon juice
- 1/4 teaspoon coarse sea salt, or to taste
- 1/4 teaspoon chilli powder
MethodPrep:20min ›Extra time:30min chilling › Ready in:50min
- Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.
- Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.
- Mix salt and chilli powder together in a small bowl; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
7.7.16 Had a chilled mini melon in the fridge, so decided to give this a go for lunch today. The combination of basil with that little bit of lemon, chili powder and kosher salt is almost magical. And at 10 calories, go ahead and eat your heart out. WOW, loved it!-07 Jul 2016
Watermelon Basil Salad
Watermelon Basil Salad. Delicious, vegan, refreshing and beautiful to look at! This salad is a sure crowd pleaser that will keep you coming back for more. Perfect as a side dish.
The combination of flavours is truly amazing with the sweet watermelon, fresh basil, red onions and a balsamic reduction. It's one of my all-time favourite watermelon recipes ever!
This watermelon and basil salad is great for the warmer season when watermelons are in season! A great way to support seasonal produce as well.
My salad is pretty easy to make and you don't need to scoop the balls into circles if you don't want to. You can chop up your watermelon and dice them into squares if that's easier.
I know there are many watermelon basil salad recipes out there but this one is simple and fail-proof! I hope you give it a try!
- 2 cups cubed seedless watermelon
- 1 cup chopped English cucumber
- 1 tablespoon white balsamic vinegar
- 1 1/2 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 2 tablespoons torn fresh basil
- 1/4 teaspoon freshly ground black pepper
- Calories 46
- Fat 1.9g
- Satfat 0.3g
- Monofat 1.3g
- Polyfat 0.3g
- Protein 1g
- Carbohydrate 8g
- Fiber 0.0g
- Cholesterol 0.0mg
- Iron 0.0mg
- Sodium 122mg
- Calcium 13mg
- Sugars 6g
- Est. added sugars g
Grilled Watermelon, Feta, and Basil Salad
You aren’t going to believe this, but the first watermelon I bought this summer just happened to be for this salad. I know! Watermelon is one of my favorite fruits to eat in the summer, I usually end up eating it until I practically make myself sick. There’s something about the crisp bite and all that refreshing sweet juice!
The problem I have with watermelon is that half the time I buy one it ends up being gross. Either mealy in texture, which is the worst, or pale inside and not sweet at all. I do the tapping method when I’m trying to pick one out, seeing if it sound hollow inside. I look for a heavy one and one that doesn’t have any of the stem still attached. None of this matters in my case, I still end up with a gross one 50% of the time. What methods do you use for picking out a good watermelon?
Well, luck was on my side with the baby watermelon I bought to make this Grilled Watermelon, Feta, and Basil Salad. I decided to start small and buy the baby size instead of a full size one, just in case it was lacking in the flavor and texture department. Another great thing about the baby sized watermelon is that it didn’t hog up an entire shelf of my fridge!
So, this salad. You knew I had to find one more excuse to grill something, so why not throw some slices of watermelon on? Grilled watermelon is delicious, but just be careful not to grill it too long. If you do it gets kind of mushy and slimy which is not good.
If you don’t have a grill or don’t want to bother you can skip that step, but I highly recommend giving it a try. Watermelon paired with feta is a magical sweet and salty combination that I absolutely love! Then when you throw in the freshness of the basil and that tart acid from the lime it really send this salad over the top.
I finished the salad with a sweet balsamic reduction drizzled on top which not only made the grilled watermelon salad look beautiful, but completed the sweet and salty flavors of this delicious summer salad!
You can vary this salad a little. It's great with some mint leaves as well as the basil. You can also add some extra salad vegetables. Diced radishes and cucumber go really well with the watermelon and feta.
Why not add some salad leaves too? Rocket (arugula) goes really well and adds a lovely pepperiness.
You can change the feta for another cheese. If you're having a barbecue then grilled halloumi goes really well instead of the feta. Any goats cheese is also delicious in it.
Watermelon Basil Salad
Watermelons are magical! Like how I dream the fruit is on some otherworldly, mysterious planet – comes in a circular pod and tastes like cotton candy.
Watermelon originated in the Kalahari Desert of Africa. The first watermelon harvest on record happened in Egypt 5,000 years ago!
They’re are mostly water, but this refreshing fruit is loaded with nutrients. Each juicy bite has high amounts of vitamins A, B6 and C, lots of lycopene, antioxidants and amino acids.
Antioxidants help prevent damage, and cancer. Amino acids are the basic building block for protein, and protein is used in virtually every vital function in the body.
Aside from the healthfulness, watermelons are just plain fun to eat!
When shopping for a ripe watermelon, pick a heavy melon with a yellow spot. You’ve found a good one…
I grabbed one, got home and sliced it open and…. surprise! I grabbed a yellow watermelon by mistake. I tried a piece and it was delicious… even sweeter than a pink watermelon. Stoked!
The prep work can be finished in 10 minutes, and makes the perfect raw treat on a hot summer day. The flavors may surprise you how well they good together. Savor and enjoy!
Watermelon Basil Salad
- Servings: 2-4
- Time: 15 mins
- Difficulty: easy
- 1 small seedless watermelon
- 2 cups packed basil leaves
- 1 lime, juiced
- ½ red onion, sliced thin
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- Cut the watermelon in half. With a large spoon or melon-baller, scoop out bite-sized pieces and add to large bowl.
- Slice basil leaves, thinly. Add basil, onions, lime juice, salt, and pepper, to the watermelon. Mix gently. Serve chilled and enjoy!
Friends, if you try this lovely recipe, let us know! Leave a comment it and tag a picture #veganrecipesforcompassion and follow us on Instagram – click here! We’d love to see what you come up with. Cheers!
Nothing is better than a delicious summer salad recipe…and this Watermelon Basil Salad Recipe is the perfect addition to your summer barbeques. This salad will also be a great addition to your dinner table and takes just a few minutes to make.
With just a few simple ingredients and a fresh watermelon, you can have a delicious side salad. This one is my husband’s favorite. Admittedly, the kids are not a big fan of this one. But that is okay…just means more salad for the adults!
This recipe was shared with us at a summer party we recently went to. My friend Julie shared the recipe with us after my husband couldn’t stop eating her salad.
WATERMELON SALAD RECIPE
We made this salad the other night when we whipped up some hamburgers for a quick dinner. So good! I just love summer and the easy meals you can get away with making!
Watermelon Salad with Red Onion and Feta
I know it sounds a little bit adventurous but this watermelon salad with red onion and feta is really a very delicious and simple side salad that you'll not want to pass up.
- 1/2 an organic watermelon, ice cold and cubed
- 1/2 an organic red onion, peeled and thinly sliced
- 4 ounces organic, raw milk feta cheese
- 2 Tablespoons organic red wine vinegar, or organic balsamic vinegar
- 2-3 Tablespoons organic fresh mint or basil, snipped
- In a bowl, combine the watermelon, onion, and feta.
- Snip the herbs into the bowl. Drizzle the vinegar over the salad and toss well to coat.
Recipe for Watermelon Strawberry and Basil Salad
It has so many good things I love about summer. You can’t beat how easy it is to put together. Just a few minutes of some easy chopping, and you can easily swap in whatever fruit you have on hand.
I loaded mine up with some sweet strawberries, juicy peach and tropical pineapples over a bed of finely chopped cabbage and kale. Arugula or spinach would also be great in here.
As for the dressing, I made an easy 4-ingredient Balsamic Honey Vinaigrette. It’s just balsamic vinegar, honey, some Italian seasoning and olive oil.
Simple, tart and slightly sweet and any extras can be stored in the fridge to use throughout the week. Just give it a good mix before serving.
Finally, crumbled feta and chopped pecans are tossed in for some added texture and flavor. And to keep this dish dairy free and nut free, you can totally leave them out.
This salad would make an awesome lunch or light dinner. You can serve it with your favorite grilled protein or bring it along to your next barbecue or summer cocktail party.
What ingredients will you need?
Not too many, and what a relief. The fresh herbs make all of the difference in this recipe if you ask me.
I urge you to find a feta cheese that is soaking in brine instead of using a dry feta block. It will add moisture and flavor to the salad you won't find in the dry block.
Feel free to use Persian cucumbers or English cucumbers in the salad. both will turn out fabulously!
Otherwise, the dressing is made up of a mix of olive oil and champagne vinegar- that's it.
You will whip up this watermelon basil salad in about 15 minutes or less. I love quickly whipping it together the day before I know I'm going to host a few people. Everybody quickly becomes very obsessed with it.
I also stumbled across a recipe for watermelon basil salad that incorporates red onion and avocado-- yum. How delicious does this look?
- 2 cups fresh basil, plus more for garnish
- 1 1/2 cups extra-virgin olive oil
- 6 cups cold cubed watermelon (from about 4 1/2 pounds watermelon), rind removed
- 3 heirloom tomatoes, cut into 1/2-inch wedges
- 1 Kirby cucumber, cut into 1/2-inch-thick slices on the bias
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 teaspoon fresh lemon juice
- 1/2 cup crumbled soft goat cheese (4 ounces)
- Sea salt and freshly ground pepper
Make the basil oil: Prepare an ice-water bath. Bring a saucepan of water to a boil. Blanch basil for 1 minute. Transfer to ice-water bath to stop the cooking process. Drain.
Puree basil in a blender with olive oil until smooth. Strain mixture through a cheesecloth-lined fine sieve set over a bowl. Let stand until oil drips through, about 1 hour (do not squeeze cheesecloth).
Make the salad: Toss together watermelon, tomatoes, cucumber, olive oil, and lemon juice in a bowl. Transfer to a serving platter, and sprinkle with goat cheese. Drizzle with basil oil and more olive oil. Sprinkle with salt and pepper. Garnish with basil.