Easy 15-min. Watermelon Basil Salad
Watermelon Basil Salad. Delicious, refreshing and beautiful to look at! This salad is a sure crowd pleaser that will keep you coming back for more. Perfect as a side dish. It's also vegan!
- Prep time
- 15 min
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 mini watermelon (seedless, ripened and chilled (or about 4 cups / 600 g regular watermelon))
- 1/4 cup fresh basil (chopped)
- 1/4 cup red onion (sliced)
- 2 tablespoon lime juice (freshly squeezed )
- 2 tablespoon extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon white granulated sugar
Instructions
- 1
Slice cold seedless watermelon into half. Using a melon baller, scoop melon into balls. If you don’t own a melon baller, scoop with a large spoon or remove the watermelon skin with a sharp knife and dice melon into cubes. Place into a large salad bowl.
- 2
Add chopped basil and sliced red onion to your large bowl.
- 3
In a small bowl, combine extra virgin olive oil, lime juice, and whisk well. Pour over the watermelon, basil and red onion and gently mix.
- 4
In a small saucepan on medium heat, whisk together balsamic vinegar and sugar. Reduce until it is thick like a syrup. Drizzle balsamic reduction on top of the salad. Serve immediately and enjoy! Note: It is best to consume salad within the same day.