Watermelon-Basil Salad

watermelon basil salad

I almost forgot I had this recipe to share with you guys, and you NEED to try this before summer ends. It’s a watermelon-basil salad that is so fresh and delicious, you’ll want to eat it with every meal! This is one of the menu items I included on this pink party project last year for Estroven and breast cancer awareness.

Growing up, we used to put a little salt on our watermelon so this kind of reminds me of that tradition. Combining the sweet watermelon with the salty feta, and the flavor pop of the basil is a great way to serve up those fresh watermelons that are in the stores and markets now. Here’s the simple instructions below…

watermelon_basil salad

Watermelon-Basil Salad

  • 1/2 of a small watermelon
  • 4-5 fresh basil leaves, cut chiffonade style
  • 1/4 cup crumbled feta cheese
  • Splash of balsamic vinegar

Cut watermelon into small, bite-size cubes

Sprinkle with basil and cheese. Splash with balsamic vinegar and combine gently.

Chill until ready to serve.

HOSTESS TIP: Chiffonade style cuts are when you layer the leaves of basil on top of one another, roll them up {jelly-roll style}, and cut so you get long ribbons of basil.

 

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