Watermelon, Basil, and Feta Salad

Watermelon, Basil, and Feta Salad

Watermelon is just water, right? So I can eat the entire bowl, right?

Refreshing and light, this summer salad is only made better when the ingredients come straight from your garden!

What you’ll need:


  • Cutting board and knife
  • Medium mason jar with lid
  • Serving bowl



  • 1 small watermelon, or half of a large, chunked
  • ½ cup lemon basil, julienned. 
  • ⅔ cup feta or ricotta salata cheese, crumbled
  • ½ cup shelled pistachios, unsalted. (bonus points for chili-rubbed pistachios!


  • ¼ cup olive oil
  • ¼ tsp coarse kosher salt
  • 2 tbsp white wine vinegar (or red)
  • Dash of fresh ground pepper

1. Add all dressing ingredients into a jar; seal and shake vigorously until combined.
2. Place the cut watermelon into a serving bowl and top with basil, cheese, and nuts.
3. Drizzle dressing over the top, to taste. 
4. Cover and refrigerate if not eating immediately. Enjoy!

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