Watermelon, Feta and Basil Salad
This watermelon feta and basil salad is truly summer in a bowl. Use either of our delicious dressings to make this a side dish or salad … truly tasty. We provide you recipe ratios for the salad but this is cooking – you don’t have to be exact! If you want more or less cheese, different nuts, no nuts, mint instead of basil or some delicious crunch english cucumber, feel free to tweak this recipe once you get to know and love it. This recipe is two servings but you can easily double or triple to fit your audience.
We developed this salad after a week of taste-testing gluten-free muffin recipes and feeling like we needed some freshness, tartness and a taste of summer in our lives! And some vibrant color! This watermelon feta and basil salad delivers on all counts.
We like adding the crunch of crushed toasted hazelnuts for some extra dimension – a tip we learned from Asian-inspired cooking. The balance of flavors between the sweet ripe watermelon, salty feta cheese, buttery hazelnut and savory basil is perfection … summer in a bowl!
Assemble this salad just before serving. You can have your items in ramekins for easy assembly if you like.
Next, we give you two options for your dressing – because we loved them both and could not decide between the sweet and tart honey base, and the umami-forward maple base. Try them both and let us know your favorite!
When you are mixing the dressings add your two non-lime ingredients first and then taste while adding your lime juice – it dramatically changes the flavor of the dressing and you want to add to your liking. Use our recipe as a guide, especially the first time. And don’t be scared off by fish sauce! It may seem like a strange addition but we encourage you to try it – if you truly dislike it or are vegan, omit and it’s still delicious (more tart, less umami).
Truly a beautiful plate and so easy to make. Try it at home and serve to guests for some summer wow.
Find more recipes and inspiration HERE
Watermelon, Feta and Basil Salad
Ingredients
Watermelon Salad
- 2 cups fresh cubed watermelon
- 1/4 cup crumbled feta cheese
- 1 tbsp crushed toasted hazelnuts or other nut like cashew or pine nuts
- few leaves fresh basil sliced thinly
- pinch flaked sea salt like Maldon
Honey Lime Dressing
- 1 tbsp plus 1 tsp organic honey
- juice from 1/2 lime
- 1/3 tsp fish sauce use a gluten-free brand like Red Boat
Tangy Maple Dressing
- 2 tbsp dark maple syrup
- 1 tsp fish sauce use a gluten-free brand like Red Boat
- small squeeze of lime juice not quite half a lime
Instructions
- Assemble your salad just before serving by lining the bowl first with watermelon. Sprinkle on feta cheese and hazelnut. Top with sliced basil and a sprinkle of sea salt over the entire dish.
- Use either the Honey Lime Dressing or the Tangy Maple Dressing. The honey lime will have a sweeter flavor punctuated by a tart lime kick. The tangy maple will be stronger in umami flavor and have a less sweet taste. They are both super delicious! Either way, combine your two ingredients (except lime) and add your lime juice last so you can taste and adjust. Taste, taste, taste!
- Use a small spoon or squeeze bottle to lightly pour dressing over salad. Enjoy!
Notes
- This recipe can be easily adjusted to suit your tastes for more or less feta, nuts, basil or watermelon. You can also add ingredients like english cucumber for an extra fresh bite
- Easily double, triple, or quadruple this recipe. Measurements for the salad need not be exact
- We love both dressings. The honey lime is more tart and sweet. The tangy maple is more umami-forward, and thus less sweet. They both add an interesting twist – try them both!
Nutrition
