Watermelon Basil Salad
The best part is, this dish is super easy to make. All you really need is a big mixing bowl and a knife to cut the watermelon. It took me a little bit to get the ingredient ratios to my liking but I think I’ve finally got something simple and tasty.
PREP TIME
10 minutes
COOK TIME
5 minutes
INGREDIENTS
5
Serves: 4
Ingredients
- 4 cups4 cups4 cups Watermelon, cut into 1 inch cubes
- fresh Basil, large handful, sliced thinly into a chiffonade, fresh
- 3 Tbsp3 Tbsp3 Tbsp Feta Cheese, crumbled
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 2 tsp2 tsp2 tsp Balsamic Vinegar
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large mixing bowl, gently combine watermelon cubes, olive oil, and balsamic vinegar using your hands.
- Add basil and feta and gently combine.
- Serve immediately or refrigerate for up to 2 days.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Salads Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 137 |
| Fat: | 9 g |
| Carbohydrates: | 14 g |
| Protein: | 3 g |
| Cholesterol: | 6 g |
| Sodium: | 136 mg |
| Fiber: | 1 g |
| Sugars: | 10 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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