Summer is bringing the heat, so I’m bringing you a super refreshing and delightfully delicious watermelon basil salad. Whether you’re looking to have something chilled in the fridge to snack on or take to a summer get together, this watermelon basil salad is a winner. Especially, when the Summer heat is on high. Give me a bowl of this delicious salad, a HIH Skinny Spicy Margarita, and a pool and consider the heat beat!
For me, watermelon is the official fruit of Summer. I have childhood memories ranging from the fear of a watermelon growing inside me after swallowing a seed to mischievously trying to sneak a piece before the serving platter made it to the buffet table. Kids and adults LOVE watermelon, making it a wonderful addition to any Summer meal. This recipe dresses up the official fruit of Summer with simple ingredients adding a playful balance of flavors and a new spin on old favorite.
Keys to Success
- If you can, choose a small/medium seedless watermelon. A smaller, seedless watermelon saves the time of wrestling with a large watermelon while cutting and needing to remove the seeds.
- Let that watermelon drain but save the juice, nobody wants a watery salad! This step is in the recipe, but, don’t skip it! In my experience, there’s just enough extra juice to make a nice cocktail! I posted this watermelon cocktail to the HIH IG the day after I launched!
- Use a mandolin or food processor to cut your onions. The onions need be thin and uniform, so they don’t take over. If you’ve got great knife skills, go for the freehand slice! If you don’t, a food processor or mandoline (watch your fingers) will achieve the perfect, uniform slice every time. Don’t have one of these handy dandy tools? I’ve linked the two in my personal kitchen and love them both!
- Keep a roll of paper towels or some dish towels handy. Slicing a juicy watermelon can be a little bit messy, you’ll want to be prepared!
- Serrated knives are my go to. I recommend using a large serrated knife when slicing watermelon for the easiest, safest slicing experience! OH, and make sure to cut off the end to create a flat surface so you’re not chasing a rolling watermelon around with a sharp knife!
Watermelon Basil Salad
Equipment
- 1 mandoline or food processor
- 1 large bowl
- 1 large strainer
- Measuring cups and spoons
- 1 serrated knife
Ingredients
- 4 cups watermelon, preferably seedless, diced into ½" – 1" pieces depending on your preference
- ¼ cup fresh basil, chiffonnade/cut into thin strips.
- 2-3 oz crumbled feta cheese
- ½ cup red onion, thinly sliced
Dressing
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- 1 tablespoon reserved watermelon juice
Instructions
- Fill the mesh strainer with the cut watermelon and place in the large bowl and place in the fridge for 30 minutes to allow any excess juice to drain.
- While the watermelon is in the fridge, combine all of the dressing ingredients (minus the extra watermelon juice) and whisk together. Prep the red onion and basil if you haven't all ready.
- Soak the red onion in ice water for about 5 minutes then remove and set aside on a paper towel to drain.
- Take the watermelon out of the fridge and pour any excess water melon juice into a separate container. Add 1 tablespoon of the juice to the dressing and whisk.
- Transfer the watermelon from the strainer to the bowl followed by the red onion, basil, and the dressing. Toss to combine. Chill in the fridge until ready to serve.
- When ready to serve, toss the salad or transfer into a serving bowl. Top with crumbled feta cheese immediately before serving.
Nutrition
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