Watermelon Feta Basil Salad

Finished watermelon salad in a large white bowl with wood serving spoons in it and a blue and white striped linen on the side of the bowl.

This Watermelon Feta Basil Salad is based on the classic pairing of watermelon and feta cheese. It's fresh, super easy to make, and is always a hit at any gathering or barbecue.

Prep Time20

Cook Time0

Total Time20

Author : Kari Peters

Cuisine: American

Servings:

Calories: 291kcal

Ingredients

1/4 cup olive oil
2 tbsp aged balsamic vinegar or reduced balsamic
4 cups baby spinach or arugula, 4 ounces
1 1/2 pounds bite sized cubes seedless watermelon 4-6 cups depending on the size of the cubes
1/2 small red onion slivered, 1 ounce
1 cup feta cheese cut into cubes or crumbled, 2 ounces
1 cup basil leaves roughly chopped
Flaked Maldon sea salt
freshly ground black pepper optional

Instructions

Whisk the olive oil slowly into the balsamic vinegar, allowing the vinaigrette to emulsify as you add the oil. If you use aged balsamic vinegar, the dressing will come together more easily, otherwise simply whisk it back together if it separates.
Mound the baby spinach or arugula onto individual plates and top with the watermelon, red onion, feta cheese, and chopped basil. Or you can toss them together in a large serving bowl.
Sprinkle each plate with a small amount of the flaked sea salt and freshly ground pepper. Drizzle with the balsamic dressing and serve immediately or serve the dressing on the side.

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Notes

You can make this salad with just about any green, but our favorites are arugula and spinach.

Nutrition