Watermelon Basil Salad

This Watermelon Basil Salad is fresh, light and comes together in less than 15 minutes! It's filled with juicy, sweet watermelon, fresh basil, feta cheese, red onion and dressed with a simple vinaigrette dressing. It's a quintessential summer salad and the perfect addition to any BBQ party or backyard hangout.

Course Salad

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 167kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

6-8 cups watermelon, cubed
2 cups arugula
1 heaping cup fresh basil, chopped
2/3 cup feta cheese, or more as desired
1/2 large red onion, thinly sliced
1/4 cup pine nuts
flaky sea salt and freshly cracked black pepper

Dressing

1/4 cup olive oil
2 Tbsp. red wine vinegar
2 Tbsp. lemon juice, freshly squeezed
1-2 Tbsp. honey
1 Tbsp. Dijon mustard
salt and pepper, to taste

US Customary - Metric

Instructions

Place the watermelon in a large bowl. Add the remaining salad ingredients and gently toss.
6-8 cups watermelon, cubed, 2 cups arugula, 1 heaping cup fresh basil, chopped, 2/3 cup feta cheese, or more as desired, 1/2 large red onion, thinly sliced, 1/4 cup pine nuts, flaky sea salt and freshly cracked black pepper
Shake all salad dressing ingredients in a sealed mason jar or bottle until combined. Or whisk until emulsified in a bowl. Taste and adjust.
1/4 cup olive oil, 2 Tbsp. red wine vinegar, 2 Tbsp. lemon juice, freshly squeezed, 1-2 Tbsp. honey, 1 Tbsp. Dijon mustard, salt and pepper, to taste
Drizzle the dressing over the watermelon salad and serve right away, or chill 1 hour prior to serving.

Video

Notes

Storage: due to the nature of this salad, it doesn't hold up very well. Leftovers will last for up to 1 day in the fridge, maybe 2!
Add more fruit: blueberries or blackberries are yummy options (and make it look patriotic!)
Use mint instead of basil if preferred or cilantro for more of a Mexican flare.

Nutrition