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Sweet and refreshing, this watermelon basil salad combines juicy watermelon with fresh basil, zesty lime, red onion, and olive oil to give you a side dish or appetizer that fits in at any summer celebration!
Why You’ll Love This Recipe
A hot summer day just isn’t complete without snacking on a few juicy watermelon slices. However, if you want to switch things up while making your taste buds dance, you’ll need to make this watermelon basil salad recipe. It’s a refreshing side dish or appetizer that’s perfect for summer picnics, potlucks, backyard barbecues, pool parties, and more.
You can throw this salad together and have it on the table in around 30 minutes. Cubed watermelon and fresh basil leaves are combined with simple yet flavorful ingredients, like freshly squeezed lime juice, lime zest, red onion, and olive oil, to create a dish that keeps you cool even on the hottest of days. The irresistible sweet-savory-tangy flavor combo puts it right up there with my apple cucumber salad and mango salsa recipes!
Looking for more creative ways to enjoy watermelon this summer? Try my watermelon slushie, watermelon cooler, and healthy watermelon popsicles.
The Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Add-Ins for Watermelon Salad
- Vegan feta: Salty, tangy vegan feta contrasts beautifully with the sweet fruit. Use your favorite store-bought vegan feta or homemade tofu feta cheese.
- Olives: Salty, briny Kalamata olives pair nicely with the fruit and add a touch of Mediterranean flair.
- Veggies: Fresh Mediterranean vegetables pair especially well:
- Add some crunch with crisp cucumber slices.
- Add halved cherry tomatoes for a burst of tangy sweetness.
- Throw in a handful of arugula for a peppery bite.
- Other melons: Make it a multi-melon medley by adding cubed cantaloupe or honeydew.
- Mint leaves: Combine the basil with fresh mint for that cooling effect you crave on a hot day.
- Kick of heat: Add thinly sliced fresh jalapeños, a sprinkle of red pepper flakes, or a few drops of Sriracha.
- Toasted nuts: Add some crunch with toasted nuts like almonds, pistachios, or walnuts.
- Balsamic: For a bold, sweet, and tangy finish, drizzle the salad with a balsamic reduction or swap the dressing for a basic balsamic vinaigrette.
- Avocado: It adds richness and balances the acidity of the lime juice to make the salad even more satisfying. Check out this guide to avocado for more tips!
How to Make a Watermelon Basil Salad
Step 1: Add the lime juice, lime zest, olive oil, fresh basil, red onion, and salt to a large bowl.
Step 2: Mix well to make the dressing.
Step 3: Add the watermelon cubes to the bowl with the dressing and gently toss to coat. Cover the bowl, place it in the refrigerator to chill, and then serve.
FAQs
First, slice off both ends using a sharp knife to create a stable base, then stand it upright. Carefully slice off the green rind in vertical strips and cut the flesh into slices, then into bite-sized cubes. For another easy method, check out this helpful video.
I don’t recommend assembling the salad more than a few hours ahead of time because it will get soggy as it sits in the dressing. What you can do to save time is make the dressing and keep it in the fridge for 3 to 4 days before serving.
Pro Recipe Tips
- Fresh herbs are a must: You just can’t get the same vibrant and refreshing flavor from dried herbs!
- Look for the best watermelon: Make this salad with a watermelon that feels heavy for its size and has a dark green rind. That’s how you’ll know it’s at peak ripeness.
- Don’t skip the chill: Always give this salad at least 30 minutes to chill in the fridge before serving to let the flavors deepen and get to know each other.
Serving Recommendations
- Enjoy it as a refreshing summer side dish, along with a rainbow salad and cucumber dill salad.
- Pair it with grilled classics, like grilled tofu steaks, portobello mushroom sandwiches with coffee rub, and the best cauliflower steaks.
- Next to more dishes that showcase summer produce, like stuffed tomatoes, watermelon tuna, and easy zucchini stir fry.
- Serve it next to this amazing avocado pesto pasta, the best vegan lentil burgers, vegan pasta primavera, vegan kabobs with marinated temeph, and more!
Storage Instructions
Watermelon salad with basil is best eaten the day it’s made because the watermelon will start to make the salad soggy. However, any leftovers can be stored in an airtight container in the fridge for up to 3 days.
If you didn’t use the whole watermelon in your salad, refrigerate whatever’s left in an airtight container for up to 4 days.
Watermelon Basil Salad
Ingredients
- 1 lime zest and juice
- 2 tablespoons of extra-virgin olive oil
- ¼ cup of fresh basil thinly sliced
- ¼ cup of red onion thinly sliced
- ½ teaspoon of salt
- 4 cups of cubed seedless watermelon
Instructions
- Add the zest and juice of 1 lime, olive oil, basil, red onion, and salt to a large bowl with a lid. Mix well and set aside.
- Add the watermelon to the large bowl and toss well.
- Cover with the lid and store it in the refrigerator for 30 minutes before serving.
- Toss well and serve.
Notes
- Fresh herbs are a must: You just can’t get the same vibrant and refreshing flavor from dried herbs!
- Look for the best watermelon: Make this salad with a watermelon that feels heavy for its size and has a dark green rind. That’s how you’ll know it’s at peak ripeness.
- Don’t skip the chill: Always give this salad at least 30 minutes to chill in the fridge before serving to let the flavors deepen and get to know each other.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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Such a refreshing watermelon salad!