This easy watermelon feta basil salad is simple, healthy and refreshing and it makes a great summer side dish, perfect for a picnic or grilling out!
Can you believe it's already the middle of August? We're making the most of the last few weeks of summer by grilling out as much as possible, and this watermelon feta basil salad has quickly become a part of our routine. It's refreshing, delicious and so simple to make, you can throw it together in three easy steps that take less than 10 minutes!
How To Make Watermelon Feta Basil Salad
To make the salad, first chop the watermelon into cubes by slicing a small sliver of the rind off the bottom (this stabilizes the melon while you're cutting). Slice the watermelon into 1-inch rings, discarding the ends. Next, remove the rind from the watermelon by placing each ring flat on a cutting board and sliding a knife along the outer edge of the melon, between the pink watermelon and the white rind. Discard the rind and cut the remaining melon into 1-inch cubes (it doesn't have to be perfect!) and place in a large mixing bowl. You should have about 6 cups of watermelon total.
Next, remove the feta cheese from the water and pat dry. I love Murray's feta cheese because it's actually made in Greece with sheep's milk and it has a great texture and flavor that nicely compliments the sweet watermelon. Cut the feta into ½-inch cubes and place the cubes on top of the watermelon in the bowl. Gently stir the feta and the watermelon together. Resist the urge to snack on the watermelon before anyone else gets their hands on it (seriously, resist!).
Lastly, chiffonade the basil. Don't be intimidated--chiffonade is just a fancy way of describing the process of thinly slicing the basil or other fresh herb into tiny ribbons. Wash and dry the basil leaves using paper towels or a salad spinner. Stack the basil leaves on top of each other and roll lengthwise into a "cigar" shape and slice the roll into small ribbons. The key to getting a good chiffonade is a sharp knife so that you don't bruise the basil with a dull blade. Sprinkle the pretty basil ribbons on top of the feta and watermelon mixture just before serving and admire your work.
That's it! Now you have a super simple and incredibly delicious watermelon feta basil salad. Now go stuff your feta and watermelon-loving face!
Looking for something more savory to go with your burgers? Try this sweet and spicy black bean salad!
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Watermelon Feta Basil Salad
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Sides
- Cuisine: American
Description
Simple, healthy and refreshing, this easy watermelon salad with feta cheese and basil is a great summer side dish!
Ingredients
½ medium watermelon
8 oz Greek feta cheese
½ cup basil leaves
Instructions
- Chop the watermelon. Remove the rind from the watermelon, cut the melon into 1-inch cubes and put in a large mixing bowl. (You should have about 6 cups total.)
- Chop the feta. Cut the feta into ½-inch cubes, put on top of the watermelon in the bowl. Gently stir the feta and the watermelon together. Resist the urge to snack on the watermelon.
- Chiffonade the basil. Wash and dry basil leaves. Stack basil leaves on top of each other and roll lengthwise into a "cigar;" slice into small ribbons. Sprinkle on top of feta and watermelon mixture just before serving.
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