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Watermelon Tomato Basil Salad
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5 from 5 votes

Watermelon and Tomato-Basil Salad

Watermelon, tomatoes, basil, and feta tossed in a light coriander-champagne dressing creates the ultimate summer salad. Enjoy it as an appetizer, side dish, or entree at your next cookout or summer potluck.
Prep Time15 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 5 servings

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. champagne vinegar (sub white wine vinegar)
  • 2 tsp. honey
  • 1 tsp. ground coriander
  • 1/4 tsp. each kosher salt and black pepper
  • 1 small shallot, very thinly sliced
  • 5 cups watermelon, sliced into chunks or scooped with a melon baller or cookie scoop
  • 1 pint Sungold tomatoes, halved
  • 1/2 cup fresh torn basil leaves
  • 1/3 cup feta cheese, crumbled

Instructions

  • In a large bowl, combine olive oil, vinegar, honey, coriander, salt, and pepper; whisk to combine. Stir in shallots, and let sit for 10 minutes.
    Add watermelon and tomatoes and gently toss in dressing. Add feta and fresh basil and give it a final toss.

Notes

  • Make-Ahead. Salad can be prepared up to 4 hours in advance. Add the basil and feta just before serving.
  • To Store. This salad is best enjoyed within a few hours after it is fully dressed and assembled.

Nutrition

Serving: 1.5cups | Calories: 165kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Sodium: 292mg | Fiber: 1.5g | Sugar: 10g