Recipes › Basil › Watermelon, Feta, and Basil Salad
Watermelon, Feta, and Basil Salad
Watermelon, salty feta, and abundant fresh basil is a combination that shouldn't work as well as it does — but the contrast of sweet, salty, and herbal is addictive and perfectly balanced. A squeeze of lime and a drizzle of olive oil are all the dressing it needs. This is summer's best salad and it takes ten minutes.
Basil is in season now. More basil recipes, or see what to sow this month where you are.
Ingredients
- cup fresh basil leaves, large leaves torn, small leaves left wholeMint can replace or supplement the basil
- cups seedless watermelon, cubed or cut into triangles
- oz feta cheese, crumbled
- medium red onion, very thinly sliced (optional)
- tbsp lime juice, freshly squeezed
- tbsp extra-virgin olive oil
- tsp flaky sea salt
Contains: milk.
Method
- Arrange watermelon pieces on a large serving platter or in a wide bowl.About 3 min
- Scatter crumbled feta, red onion (if using), and basil leaves over the watermelon.About 3 min
- Drizzle with lime juice and olive oil. Sprinkle with flaky salt. Serve immediately.About 2 min
Tips
- Make sure the watermelon is very cold before serving — temperature is a key part of this salad's appeal.
- Don't toss the salad — arrange components artfully so each bite has watermelon, feta, and basil.
- A pinch of tajín or chili flakes adds an unexpected kick that's addictive.
Ring the changes
- Add sliced cucumber and mint alongside the basil for a more complex herb profile.
- Include halved Kalamata olives for a Mediterranean-leaning version.
Keeping it
Best eaten within 30 minutes of assembling. Store components separately and assemble just before serving.
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