Now Reading
Easy Watermelon, Feta, and Basil Salad

Easy Watermelon, Feta, and Basil Salad

Watermelon and feta salad with basil and balsamic vinegar

Watermelon and feta might seem like a strange couple, but you know what they say…opposites attract! The light, sweet, juicy melon makes a strangely delicious contrast to the rich, salty, pungent feta. Olives, basil, and a little balsamic complete the combination.
By Tami Ganeles Weiser

Easy Watermelon, Feta, and Basil Salad

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Watermelon, Feta, and Basil Salad


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Tami Ganeles Weiser
  • Yield: 6 servings 1x

Description

Light, sweet, juicy melon makes a strangely delicious contrast to the rich, salty, pungent feta and herbal basil.


Ingredients

Scale
  • 2 cups watermelon cubes (1½-inch cubes from about ¼ medium to large seedless melon)
  • 5½ ounces feta cheese, cut into 1-inch cubes (about ½ cup)
  • ½ cup pitted Kalamata olives
  • 2 tablespoons chiffonade of basil leaves
  • 2 teaspoons balsamic vinegar

Instructions

  1. Arrange the watermelon, feta, and olives decoratively in a serving dish. Sprinkle with the basil leaves, and drizzle the balsamic evenly over the top. Serve immediately.

Notes

Kalamata (also spelled Calamata) olives are purplish-brownish olives from Greece that are salty and pungent.
A chiffonade is a culinary knife cut in which herbs or leafy green vegetables are chopped into long, thin strips. This is accomplished by neatly stacking the leaves, rolling them lengthwise (like a cigar), and slicing them perpendicular to the roll using a sharp knife. The cut edges darken quickly, so use the chiffonade as soon as possible.

  • Category: Side

 

© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top