This watermelon salad with basil is so refreshing and the perfect gluten-free side dish for your next summer BBQ or potluck. On the table in under 10 minutes, it's easy to make, too!
6cupsdiced watermelon(900 g from about 1/4 of a large seedless watermelon)
1.5cupssliced English cucumber(180 grams, from 1/2 english cucumber))
1/2cupsliced red onion(thinly sliced (50g, from 1/4 red onion))
1/4cupbasil leaves, thinly sliced into ribbons*(8g)
6ouncescubed or crumbled feta(170g, approximately 1.5 cups)
2tablespoonsolive oil(25g)
1tablespoonlemon juice
1/2teaspoonflaky sea salt
1tablespoonbalsamic glaze
Instructions
Cube the watermelon into ½ inch pieces. Place in a large mixing bowl.
Top the watermelon with sliced cucumber, sliced red onion, basil ribbons, and feta.
Drizzle with olive oil, lemon juice, and flaky sea salt. Toss to combine.
Plate on a large platter or a shallow bowl. Drizzle with balsamic glaze and serve.
Notes
To chiffonade the basil (or cut it into thin strips), place the leaves of the basil on top of each other with the largest basil leaf on the bottom. Roll the basil tightly from the side so it makes a cylinder. Then, slice the leaves crosswise starting at the tip into thin slices. Separate the thin strips by tossing the leaves until they come apart from one another.
You can soak the red onion slices in water for 10 minutes before using if you want to cut some of the bite from the red onions.
I used Maldon salt for this recipe which is a flaky sea salt with large, irregular sugar crystals. You can use any finishing salt you prefer, or kosher salt or sea salt if you don’t have a flaky salt on hand.
This watermelon salad is best served the day it is made. I recommend tossing the salad in the olive oil and lemon juice just before serving for best results.
If you do have leftovers, consume within 2 days as the watermelon will soak up the dressing and get soggy.