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 mins
Total Time20 minutes mins
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 5 servings
- 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
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.
- 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.
Serving: 1.5cups | Calories: 165kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Sodium: 292mg | Fiber: 1.5g | Sugar: 10g