Watermelon Basil Salad
Topped with homemade balsamic vinaigrette, this Watermelon Basil Salad is bursting with flavor and color! It’s perfect for a potluck or as an everyday side dish.
Servings: 4 -6 servings
Calories: 102kcal
Ingredients
- 1 tablespoon balsamic vinaigrette plus more for serving
- 1 mini seedless watermelon about 6 pounds
- 4 ounces honey goat cheese OR plain goat cheese with ½ tablespoon of honey see notes
- 6 basil leaves
Instructions
- Cube your watermelon. Cut the melon in half crosswise and place one of the halves cut-side down on your cutting board. Cut long slices every 1" down the length of the watermelon. Lay each slice down flat and use a paring knife to remove the rind. Then cut your now rind-free slices into 1" or 2" sticks. Lastly, cut your sticks into cubes. Repeat with remaining half of watermelon.
- Move the watermelon cubes to a large salad bowl.
- Use clean hands or a knife to crumble all but one tablespoon of the goat cheese into small pieces all over the top of the watermelon. Set that remaining tablespoon aside for serving the salad.
- Roll the basil leaves up into a log shape. Slice the basil into thin ribbons, then chop up until you have small pieces. Add most to the salad, but keep a little pile to the side for serving.
- Drizzle about a tablespoon of salad dressing on top. Toss to coat watermelon in dressing and toppings.
- At serving time, add the remaining goat cheese crumbles and basil ribbons to the top.
Notes
- To make your own honey goat cheese, simply add 4 ounces of plain goat cheese and a ½ tablespoon of honey to a medium-sized bowl or food processor. Blend with a fork or process with a steel blade until combined.
- We think this salad looks best with extra cheese and basil on top, so be sure to save a sprinkle of each to garnish the salad!
Nutrition
Serving: 1serving | Calories: 102kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 45mg | Sugar: 20g
