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Greek Watermelon Basil Salad in an oval bowl with a gold spoon
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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
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
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.
  • 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