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.

Course Salads

Cuisine American, Greek

Diet Gluten Free, Vegetarian

Prep Time 15

Total Time 15

Servings

Calories 136kcal

Author Elaine

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. (see the post for easy instructions)
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