With the limited amount of outdoor space in NYC, we have to be creative when growing plants. I grow fresh herbs on our balcony and to conserve space, they’re all squished next to each other in my flowerbeds. The basil plants have outgrown the other herbs, so I’ve been coming up with new recipes incorporating basil in my cooking. This particular salad was inspired by a recent trip to a new beer garden in our neighborhood that served this on their menu and I think my version tastes just as good!
An 8-10 pound watermelon will work just fine for this salad. The recipe is super simple and refreshing, and if you love watermelon and basil, it’s the perfect dish to serve on a hot summer day.
Basil Watermelon Salad with Feta and Red Onion
3 cups watermelon, cut into 1-inch chunks
3/4 cup of fresh basil, roughly chopped
4 ounces feta cheese, crumbled
1 small red onion, sliced
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon agave nectar or honey
salt and pepper, to taste
Cut watermelon into bite-size chunks, roughly chop the basil and slice red onion. In a large bowl, whisk together olive oil, red wine vinegar, lemon juice, agave nectar, salt and pepper. Add watermelon, onion and basil, then crumble feta on top and toss gently. Garnish with more basil if desired. Serve cold or at room temperature.
Total Time: 10-15 minutes
Yield: 4 servings
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