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watermelon basil salad

Watermelon Basil Salad

DeShawn Mitchell
A refreshing summer salad combining sweet watermelon, fragrant basil, and a zesty dressing, perfect for BBQs or as a light side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 120 kcal

Ingredients
  

  • 4 cups Watermelon cut into bite-sized cubes
  • 0.5 cup Red onion thinly sliced, soaked in ice water for 10-15 minutes
  • 0.25 cup Fresh basil leaves torn or chiffonaded
  • 2 tablespoons Olive oil high quality
  • 1 tablespoon Balsamic vinegar or balsamic glaze
  • 1 teaspoon Honey optional, for sweetness
  • 1 pinch Salt
  • 1 pinch Black pepper freshly ground

Instructions
 

  • Cut the watermelon into bite-sized cubes and thinly slice the red onion. Soak the red onion in ice water for 10-15 minutes to mellow its flavor, then drain.
  • Tear or chiffonade the basil leaves.
  • In a large bowl, gently combine the watermelon, red onion, and basil.
  • In a small bowl, whisk together olive oil, balsamic vinegar, honey (if using), salt, and black pepper to make the dressing. Adjust to taste.
  • Drizzle the dressing over the watermelon mixture and toss gently to coat.
  • Serve immediately, garnished with extra basil leaves or a drizzle of balsamic glaze if desired.

Notes

  • Choose a ripe watermelon with a creamy yellow spot and a deep, hollow sound when thumped.
  • Use fresh basil for the best flavor; avoid dried basil.
  • Store leftovers in separate airtight containers (watermelon, basil, dressing) in the fridge for up to 2 days.
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