Easy Watermelon Basil Salad

5 from 1 vote

This salad is the epitome of summer! Fresh and juicy watermelon, cucumbers, blueberries, blackberries, jalapeno, feta cheese, basil, mint and a honey lime dressing. This salad can be ready in 15 minutes and makes the perfect addition to your dinner or summer party!

Prep Time15

Total Time15

Course: side dish

Cuisine: american

Servings: people

Calories: 166kcal

Author: Krista Stechman

Equipment

Ingredients

Dressing

¼ cup lime juice fresh squeezed
2 tablespoon honey
1 tablespoon champagne vinegar
1½ tsp kosher salt

Watermelon Basil Salad

4 cups watermelon cubed or balled
1 pint blueberries
12 oz cucumbers thin circles
1 cup blackberries
8 oz feta cubed
1 fresh jalapeno fine dice
¾ oz fresh basil chiffonade
½ cup fresh mint chiffonade

Instructions

Making the Dressing

Whisk all dressing ingredients together in a small bowl then set aside

Making the Salad

Add all ingredients to a large bowl, pour dressing over the top and toss well to coat
Refrigerate until needed. 30 minutes to overnight. Serve chilled

Notes

You can pre-chop all the ingredients a day or two ahead of time so it's ready to mix when needed!
Make the dressing up to 5 days ahead of time.
Dress the salad about 30 minutes ahead of time. That way the dressing has a little time to soak in.
Once the salad is dressed, it keeps for about 24-48 hours. Anything after that will be soggy.
If you're not a fan of spicy things you can omit the jalapeno.
Fresh herbs work best in this salad! Dried basil or mint won't have the same flavor.
Try using different shape cutters (or a melon baller) for the watermelon to make it fun!
To chiffonade the basil and mint - Remove leaves from the stems, stack them on top of each other then roll them up like a cigar. Hold the roll together with one hand and begin finely slicing with the other. This will leave you with thin sliced herbs.

Nutrition