Basil Watermelon Salad
I’m obsessed with this Basil Watermelon Salad. It’s so easy to make and just screams summer. Sweet, juicy watermelon, salty feta and crisp cucumbers all come together in this effortless, refreshing salad. I toss it with an simple honey-lime vinaigrette, and add some sweet strawberries for extra color and flavor. It’s fresh, bright, and honestly, I could eat it every day when the weather’s warm.
When the summer heat hits, nothing feels more refreshing than a bite of juicy, sweet watermelon. I love this salad so much because it travels well, which makes it ideal to bring to barbecues, potlucks, or even a beach day. If you’ve followed along for a while, you know how much I love salads, and pairing sweet, seasonal fruit with more savory elements. It’s something I come back to often, and this combination is one that consistently delivers.
Looking for more delicious salad recipes for your summer table, try my Arugula Steak Salad with Cornbread Croutons, Burrata Cheese Caprese Salad, and Crispy Chickpea Cucumber Feta Salad.
Why You’ll Love this Basil Watermelon Salad
- Quick and easy- this salad comes together in just a few minutes with no complicated prep or cooking. Perfect for when you want something fresh without a lot of effort.
- Summer-ready- refreshing, sweet watermelon with fragrant basil is exactly what you want on a hot day.
- Travel-friendly- it holds up well when transported, so you can bring it to gatherings or outdoor adventures without worrying about it getting soggy or messy.
- Bright and refreshing- watermelon is naturally hydrating, helping you stay cool on warm days. It’s a healthy, vibrant side dish you’ll actually enjoy eating.
Ingredients You’ll Need
Here are a few ingredient notes to help you get started. Scroll down to the recipe card at the bottom of the page for the full list of measurements and step by step instructions.
Salad:
- Watermelon- the star of the salad, so you want a good one. Look for a watermelon that feels heavy for its size with a deep yellow field spot (that usually means it’s ripe and sweet).
- Persian cucumbers- these are my go-to because they’re small, crisp and have a mild flavor with barely any seeds. If you can’t find them, English cucumbers work just as well.
- Red onion- thinly sliced red onion adds a subtle bite without being too sharp. If you prefer a softer flavor, you can quickly pickle the slices to take the edge off.
- Jalapeño- adds a gently kick that wakes everything up without making the salad overly spicy.
- Feta cheese- crumbly, salty feta is what brings everything together. It works perfectly with the sweet watermelon and adds a creamy, tangy contrast to the salad.
- Strawberries- these add an extra layer of sweetness. Look for bright red berries with no white tops. They should smell sweet and feel slightly firm and have a nice sheen to them.
- Pistachios- I love to add a crunchy element to my salads and pistachios pair beautifully with the sweet watermelon and salty feta. I like to toast them in a dry skillet to release some of their nuttiness.
- Fresh basil- look for bright green leaves with no dark spots or wilting. When chopping, use a very sharp knife or simply tear the leaves. This prevents bruising and keeps the basil fresh and vibrant.
Dressing:
- Extra-virgin olive oil- EVOO is always my go to when making salads. Use a good quality one for the best flavor and richness.
- Limes- I use both the lime zest and lime juice to make the vinaigrette.
- Shallot- mild and slightly sweet, it blends smoothly into the dressing and gives it a subtle onion flavor.
- Garlic- use fresh garlic cloves for the best flavor.
- Honey- just a small amount enhances the fruit. It balances the tartness from the vinegar and brightens the flavors without making the salad overly sweet.
Six Easy Steps To Making This Watermelon Salad
Tips For Success
- Choose a perfectly ripe watermelon- Go for one that feels heavy for its size with a deep, hollow sound when tapped. Look for that creamy yellow “field spot” (where it sat on the ground ripening in the sun), that’s a great sign it’s sweet and ready. Avoid anything with a white or pale spot.
- Slice the basil gently- Basil bruises easily, which can turn it dark and slightly bitter. Stack leaves on top of one another, then use a very sharp knife to slice into thin strips. Avoid a dull knife or chopping too aggressively.
- Toss the vinaigrette right before serving- watermelon releases a lot of juice, so if it sits too long in the dressing, everything can get watery and the basil can wilt. Toss it all together just before serving to keep it fresh, vibrant, and crisp.
- Cut the watermelon in larger cubes- smaller pieces break down faster and get mushy. Slightly larger cubes hold their shape better and give the salad a nicer texture.
- Keep everything chilled until assembling- cold watermelon makes a big difference. It keeps the salad refreshing and helps maintain its structure, especially on warm days.
Basil Watermelon Salad FAQ’s
You can prepare the ingredients separately, then toss everything together right before serving to keep everything fresh and crisp.
This salad pairs really well with grilled dishes, especially chicken, steak, or shrimp. It’s also perfect alongside burgers, sandwiches, or even something simple like rotisserie chicken. If you’re entertaining, it fits right in with a summer spread of pasta salad, corn on the cob, and anything coming off the grill.
Feta works best, but you’ve also got some other options. Goat cheese adds a creamy, tangy bite, while fresh mozzarella pearls keep things mild and soft. Even ricotta salata works if you want something a little firmer but still salty.
Yes! This version does include jalapeños, but you can simply leave it out to keep the flavors mild and more kid-approved.
This salad is best enjoyed fresh, but leftovers can be stored in the fridge for up to a day. Just know the texture will soften and release more liquid over time.
Delicious Summer Recipes
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Basil Watermelon Salad
Ingredients
Watermelon Salad
- 5 cups watermelon, cubed
- 4 Persian cucumbers, sliced
- 1 cup fresh strawberries, halved or quartered
- 1/2 red onion, sliced
- 1 jalapeño pepper, seeded and diced
- 1/2 cup toasted pistachios, chopped, plus more for garnish
- 8 oz feta cheese, crumbled, plus more for garnish
- 1/3 cup fresh basil , chopped
Honey Lime Vinaigrette
- 1/2 shallot, peeled and finely minced
- 2 cloves fresh garlic, finely minced
- 1/4 cup extra-virgin olive oil
- 1 lime , zested
- 1/4 cup fresh lime juice, about 2 limes
- 2 tbsp honey
- salt and pepper, to taste
Instructions
- Start by cutting the watermelon into bite-sized cubes, slice the strawberries, cucumbers, red onion and place them inside a large bowl.
- Then, add in the rest of the salad ingredients.
- For the vinaigrette, whisk together the lime zest, lime juice, garlic, shallot, and honey in a medium bowl.
- Then, slowly drizzle in the olive oil, whisking constantly until completely combined. Season with salt and pepper.
- Pour the dressing on top of the salad and gently toss until everything is fully coated.
- Transfer the salad to a serving bowl or platter. Then, sprinkle with extra chopped pistachios, basil, and crumbled feta, if desired. Serve immediately, or keep refrigerated for up to a few hours to let the flavors meld before enjoying.
Notes
- Choose a perfectly ripe watermelon- Go for one that feels heavy for its size with a deep, hollow sound when tapped. Look for that creamy yellow “field spot” (where it sat on the ground ripening in the sun), that’s a great sign it’s sweet and ready. Avoid anything with a white or pale spot.
- Slice the basil gently- Basil bruises easily, which can turn it dark and slightly bitter. Stack leaves on top of one another, then use a very sharp knife to slice into thin strips. Avoid a dull knife or chopping too aggressively.
- Toss the vinaigrette right before serving- watermelon releases a lot of juice, so if it sits too long in the dressing, everything can get watery and the basil can wilt. Toss it all together just before serving to keep it fresh, vibrant, and crisp.
- Cut the watermelon in larger cubes- smaller pieces break down faster and get mushy. Slightly larger cubes hold their shape better and give the salad a nicer texture.
- Keep everything chilled until assembling- cold watermelon makes a big difference. It keeps the salad refreshing and helps maintain its structure, especially on warm days.