Greek Watermelon Basil Salad

Watermelon salad is a summertime classic! This Greek Watermelon Basil Salad is a refreshing summer salad recipe with feta cheese, Kalamata olives, tomatoes, red onion and basil. It has that sweet and salty contrast we love in melon recipes.

If you love watermelon salad, you'll love this Greek Watermelon Basil Salad! Made with juicy, sweet watermelon and salty feta, it has a beautiful balance of sweet and salty Greek flavours.

Is it really summer if you haven't had your first bite of watermelon? While it's fun to eat it in wedges on a hot, sunny day, combining it with fresh garden veggies into a watermelon salad makes it even more special. And you don't have to be a kid to enjoy slurping watermelon!

Crisp cucumbers, tangy red onion slices, cherry tomatoes and lots of fresh basil make this a fresh, healthy salad. Adding salty olives, feta cheese and freshly ground black pepper will bring those Greek flavours to your table.

Sweet and salty: it's a flavour combination we all love!

Ingredients

• watermelon: the "star" of this watermelon basil salad, cut into bite-sized pieces
• tomatoes: I suggest using cherry tomatoes as they hold their shape in a salad. Combining tomatoes with watermelon may seem odd, but it works!
• cucumber: mini cucumbers are easy to use, but any cucumber will be fine. Remove the seeds to prevent excess water from bleeding out and making the salad too watery.
• Kalamata olives: for that salty Greek flavour and contrast in colour
• feta cheese: using the type packed in brine instead of the pre-crumbled feta. It will be moist and have more flavour.
• red onion: for that tangy but sweet zing!
• fresh basil: chiffonade cut half the basil leaves (roll up like a cigar and slice into very thin strips) and leave the remainder whole for garnish.
• black pepper: is there anything better than lots of freshly ground pepper on feta cheese and sweet watermelon? Pepper enhances the natural sweetness of the melon.

Dressing

None! This salad does not need any dressing. It is delicious on its own. The flavours and textures add lots of variety and the basil and black pepper help to enhance the flavour of the fruit and cheese. Not adding dressing means this is a low-calorie watermelon salad recipe, too.

Instructions

1. Cube the watermelon into bite-sized pieces.
2. Slice the cherry tomatoes in half, slice the cucumber into coins and thinly slice the red onion.
3. Chiffonade cut half the basil leaves and leave the rest whole for garnish.
4. Arrange in a small salad bowl and garnish with olives, feta cheese and basil.
5. Sprinkle with freshly ground black pepper and serve.

Possible Variations

You can change the flavour of this watermelon salad recipe significantly, simply by changing the herb and adding a light dressing.

Substitute mint leaves for the basil, omit the tomatoes and toss this watermelon mint salad with a honey-lime dressing. Combine 2 tablespoons freshly squeezed lime juice with 2 tablespoons of olive oil and a teaspoon of honey. This tasty honey-lime dressing pairs well with watermelon.

Storage

This watermelon basil salad is best served on the day it's made. However, if you have leftovers, drain any water that has accumulated in the bottom of the bowl, cover tightly and refrigerate for the following day.

Greek Watermelon Basil Salad

This summer watermelon salad with fresh Greek flavours from vine-ripened tomatoes, olives, red onion, feta cheese and basil is quick to make and needs no dressing.

Print Pin Rate

Course: Salads

Cuisine: American, Greek

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4

Calories: 136kcal

Author: Flavour & Savour

Ingredients

• ▢ 3 cups watermelon, cubed
• ▢ 1 cup cherry tomatoes, halved
• ▢ 1 cup cucumber slices, seeded
• ▢ ¼ cup Kalamata olives, pitted
• ▢ 4 oz. feta cheese
• ▢ ¼ cup red onion, thinly sliced
• ▢ ¼ cup basil leaves, half chiffonade cut, half left whole
• ▢ black pepper, freshly ground

Instructions

• Cube the watermelon.
• Slice the tomatoes, cucumber and red onion.
• Chiffonade cut half the basil leaves and leave the rest whole for garnish.
• Arrange in a small salad bowl and garnish with olives, feta cheese and basil.
• Sprinkle with freshly ground black pepper and serve.

Notes

This salad is best served on the day it's made.

Nutrition

Calories: 136kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 454mg | Potassium: 279mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1090IU | Vitamin C: 19mg | Calcium: 163mg | Iron: 1mg

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