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Watermelon Basil Salad is the ultimate summer salad. With fresh watermelon, basil, cucumbers, and feta, it is a refreshing salad that is is full of flavor, best enjoyed with any grilled protein.
A mixture of sweet and salty this watermelon salad is easy to make – just chop the ingredients and toss together. And not only are watermelon and cucumber hydrating, but watermelon contains natural electrolytes.
Perfectly paired with burgers, oven ribs, or grilled salmon, this watermelon salad will become a favorite for BBQ’s, 3 day weekends, or any potluck dinner.
I personally served this watermelon basil salad for a family dinner with my parents, pairing it with a steak and potato salad, because you can never have enough salads! It’s one of those recipes that will be requested again and again by family and friends.
Watermelon Salad with Basil
This recipe was created to be a more make-ahead friendly dish than my Watermelon Peach Salad. Instead of being deconstructed on individual plates, my mom always threw everything in a big bowl when she made the recipe. Also, sometimes really good peaches are hard to find! Enter this watermelon basil salad.
You’ll love this recipe because it’s:
- Healthy – This salad is not only delicious, but packed with brain-friendly foods and natural electrolytes.
- Special Diet-Friendly – Not only is this salad migraine diet friendly, but it also fits a Mediterranean Diet, Gluten Free, and I’ll give you edits for Low Sodium.
- Great for BBQ’s and Potlucks – The ultimate summer recipe, this one is perfect for company, family get-togethers, and any group dinner.
How to Pick Fresh Watermelon and Basil
For watermelons – Look for a tan/orange spot somewhere on it – this means it will have a great flavor! White spots usually mean little flavor. Dark stripes and a dull shine are best to choose a ripe watermelon. Locate a round shape – elongated watermelons won’t be as sweet and are more watery.
For basil – Look for bright green leaves that are not shriveled, yellow or brown. If you’re not using it within a day or two, buy a small plant! The leaves will last longer.
Ingredients
For the watermelon basil salad:
- Watermelon – Use the buying tips above or purchase pre-cut watermelon. I love a personal sized, seedless one!
- Cucumber – Choose a seedless, English cucumber.
- Basil – Fresh basil leaves work best here.
- Shallots – 1-2 large shallots.
- Feta – Goat cheese would also work. A young feta (aged less than 3 months) or soft goat cheese like chevre. If you’re very sensitive to aged cheese or in elimination, go with the goat cheese or mozzarella.
- Sumac – This is a red spice that’s very tart in flavor. Pairs amazing with this combination. This can be found in most grocery stores or on Amazon.
For the simple vinaigrette:
- Dijon – Look for sulfite/wine-free.
- Honey
- Extra virgin olive oil
- Distilled white vinegar
How to Make
Step 1: Chop everything
Begin by cutting the ends of the watermelon, then slice along the ends, cutting off the thick outer layer. Peel the shallots and slice thin. Roll a bunch of basil leaves together and slice them thin. Wash the cucumber and cut into half, then into quarters. Slice into small cubes.
Step 2: Make the vinaigrette
In a small bowl, combine all the ingredients except the olive oil. Then whisk the olive oil into the mixture in a steady stream till it’s well-combined and smooth.
Step 3: Make the salad
Combine the watermelon, cucumber, and shallots and toss. Top with basil and feta (or goat cheese), and a sprinkle of sumac. Drizzle on the dressing just before serving.
Substitutions
- Watermelon – Can also be substituted with fresh peaches or combined with cantaloupe.
- Feta – Best substituted with soft, crumbled goat cheese.
- Sumac – A squeeze of fresh lemon juice would work well, if tolerated.
- Arugula – Also known as “rocket” this makes a great base, but can be omitted or use spinach instead.
- Basil – A little bit of mint would also be great in this salad as a substitute.
Serving Suggestions
Here are a few of my favorite meals to serve with this basil watermelon salad. It pairs extremely well with BBQ, spicy dishes, or anything grilled.
- Chipotle Chicken Sandwiches
- Chickpea Pasta Salad
- Steak with Chimichurri
- Grilled Marinated Shrimp
- Baked Beef Kabobs
Make Ahead and Storage
To make this watermelon basil salad ahead, chop all the ingredients, combining the cucumbers, watermelon, and shallots only. Leave the feta, dressing, and basil separate. This will give you the best flavor and texture. Then combine everything right before serving.
To store – This salad will store well in the fridge for up to 3 days. As time goes by, the ingredients will get a little softer and the flavors will be more pronounced. I recommend eating on the earlier end of those 3 days for best results.
Recipe FAQ’s
My favorite way to do it is to cut both ends off, then place it cut side down on the cutting board, and slice off the rind as close to the fruit as you can get. Then slice into cubes from there.
Usually migraine-friendly cheeses are aged under 3 months. There are many types of feta that fall into this category, and some that fall outside, which is usually why it’s not included on migraine diet lists. If you’re in elimination, go with goat cheese or mozzarella instead until ready to test it out! It’s generally well-tolerated.
Toss the watermelon with other parts of the salad right before serving. It can be stored with cucumber, but it’s best to keep this watermelon basil salad separate from the dressing till you’re ready to serve. Salt can especially draw out more moisture!
Summer Salad Recipes
Another great summer salad like this watermelon basil salad, try my Mediterranean cucumber tomato salad or these great recipes!
Salad
Caesar Salad Dressing without Anchovies
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Watermelon Basil Salad
Ingredients
Watermelon Basil Salad
- 1 small watermelon, seedless, personal-sized (about 36oz)
- 2 shallots, peeled and thin-sliced
- 1 English seedless cucumber
- 2-3 oz arugula
- 1/2 cup crumbled feta, goat cheese, or mozzarella balls
- 1/4 cup basil, chopped
- 1/2 teaspoon sumac
Vinaigrette
- 2 tablespoons extra virgin olive oil
- 1½ tablespoons distilled white vinegar
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- kosher salt and fresh black pepper to taste
Instructions
- Slice both ends of the watermelon and set on the cut side for stability. Run the knife down the ends, slicing off the rind. Cut watermelon into cubes. Cut the cucumber in half, then into quarters. Chop into pieces. In a bowl, layer the arugula at the bottom, top with watermelon, shallots, and cucumber, then cheese and basil. Sprinkle sumac on top.
- Combine the distilled white vinegar, mustard and honey in a small bowl, whisking till combined. Whisk in the olive oil slowly and vigorously till smooth (oil should not be separated).
- Drizzle the dressing over the salad when ready to serve, tossing to combine. Top with kosher salt or sea salt and freshly cracked black pepper to taste.
Notes
- If using feta cheese, I don’t recommend adding salt.
- For migraine-friendly, be sure to use sulfite-free dijon and goat cheese or mozzarella, or a young feta.
- To make ahead, store the cucumber and watermelon separate from the salad and dressing so it does not get soggy.
- This keeps well in the fridge for 2-3 days, but will get soggy if all combined.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Alicia, do you put the shallots in the salad or in the dressing? It’s not in the print instructions at the bottom of the post.
Hey – just updated! I put in the salad directly.