Vegan At Times cookbook cover shows Jessica Seinfeld holding a garden hose, surrounded by fruits and vegetables in a kitchen

Looking for new recipes?

Jessica's New York Times bestselling cookbook Vegan, At Times features 120+ easy and affordable recipes for every day or every so often.

Watermelon Salad with Feta and Basil

Email Watermelon Salad

Your message has been sent!

Send it to a friend!

By clicking "submit", you agree to our terms of use and privacy and cookie policy.

Watermelon Salad with Feta and Basil

Active Time: 15 minutes   |   Total Time: 15 minutes   |   Serves Serves 6 to 8  |  Gluten Free

  • 1 small seedless watermelon (or ¼ of a large one)
  • ½ of a red onion, thinly sliced
  • 16 leaves fresh basil
  • 4 ounces Feta (½ cup crumbled)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • ⅛ teaspoon flaky sea salt or kosher salt
  • ⅛ teaspoon freshly ground black pepper

Cut the watermelon in half. Using a large spoon, scoop out bite-size pieces of the watermelon and add to a large bowl or platter (you should get about 8 cups).

Slice the onion into very thin half moons and scatter over the watermelon. Then scatter the basil leaves over the top.

Crumble the Feta over the salad. Drizzle with the oil and lime juice and sprinkle with the salt and pepper (about 6 turns on pepper mill).

This recipe was printed from:

This Goes Well With...

Want Something Else?