Watermelon Basil Salad: This refreshing salad combines the crunch and sweetness of watermelon with the earthy fragrance of basil. It’s the perfect summer salad topped with a tangy lime vinaigrette!
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When the summer heat sets in, there’s nothing quite like a refreshing bite of watermelon. It’s sweet and cold and makes that beautiful crunch sound when you sink your teeth into it.
Watermelon is delicious all on its own, but turning it into a salad is so much fun and uniquely highlights this fruit’s flavor profile.
Watermelon and feta salads hit the scene with a big splash, but it’s not the only way to make a watermelon salad.
Two fresh summer flavors combine most beautifully in this watermelon and basil salad. Basil’s delicate sweetness and earthy flavor complement the sweetness of the watermelon. Thinly sliced red onion adds color and a hint of spice and bite, and a lime vinaigrette marries it all.
This summer salad is perfect for pool parties, picnics, BBQs, cookouts, or an elegant summer dinner party. Its beautiful presentation will make anyone stop in their tracks!
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Ingredients and Substitutions
Seedless Watermelon: Using a seedless watermelon makes this salad easier to prepare since you won’t need to remove the seeds. Cut the watermelon into equal cubes about 1 inch in size.
Fresh Basil: A handful of fresh basil stems are removed and cut into thin strips. If you prefer, you could use fresh mint as a substitution.
Red Onion: Thinly sliced into half-moon shapes. If you like, you could also use scallions, chives, or white onion, or leave it out altogether if you don’t like the flavor of onions.
For the Vinaigrette
Lime Juice: Use fresh lime juice. If you don’t have a lime, use lemon or orange juice for a sweeter finish.
Olive Oil: Use extra virgin olive oil.
Agave Syrup: Balances the tartness of the lime juice. If you use orange juice, leave the agave, as it will be too sweet. You can also substitute maple syrup or honey.
How to Make Watermelon Basil Salad
Step 1: Slice the watermelon into 1-inch cubes. Place in a large bowl or platter.
Step 2: Thinly slice the red onion. Roll the basil leaves together and cut them into strips. 
Step 3: Add the lime juice, olive oil, agave syrup, and salt to a glass measuring cup and whisk together. 
Step 4: Pour the vinaigrette over the salad. Gently toss. Top with a few fresh basil leaves, and serve. 
Expert Tips
Easily Cut a Watermelon: Use a sharp knife and a large cutting board for plenty of space. Slice off a small piece from both ends to create flat surfaces. This will help keep the watermelon steady while you cut. Stand the watermelon on one of the flat ends you just cut off. Using a large, sharp knife, cut down through the middle of the watermelon, slicing it in half from top to bottom. Place each half flesh-side down on the cutting board and cut it in half again, creating quarters. Take one quarter and place it flesh-side up. Carefully slide the knife between the flesh and the rind, following the curve of the watermelon, to remove the rind. Slice the watermelon into strips. Turn the strips and cut them into cubes of your desired size.
The Best Way To Cut Basil: Gently rinse the basil leaves under cool water to remove dirt. Pat them dry with a paper towel. Stack several basil leaves on top of each other, with the largest leaves on the bottom and the smaller ones on top. Roll the stacked leaves tightly into a cigar-like shape. Use a sharp chef’s knife to slice the roll crosswise into thin strips.
Thinly Slice Onion: Cut off the onion’s top (stem end) and peel away the outer skin. Cut the onion half lengthwise through the root end. Trim just the very tip of the root without cutting too much off, as the root end will help keep the layers intact while you slice. Place one-half of the onion cut side down on the cutting board. Keep your fingers curled, and use your knuckles as a guide to ensure even slices and to protect your fingers.
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FAQS
Choose a watermelon that has a uniform shape. Tap the watermelon with your knuckles. A ripe watermelon should produce a deep, hollow sound. Look for a watermelon with a firm, symmetrical rind without major bruises, cuts, or soft spots.
Store the salad in an airtight container. Keep the dressing separate and add it just before serving to prevent the salad from becoming soggy. Store in the fridge for 2-3 days, but it is best to eat within a day of preparing.
Serve with grilled tofu kebabs, veggie burgers, a cucumber salad, and a refreshing watermelon mocktail!
More Watermelon Recipes!
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Recipe
Watermelon Basil Salad
Equipment
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Ingredients
- 6 cups seedless watermelon cut into 1-inch cubes
- ¼ cup fresh basil roughly chopped
- ¼ cup red onion thinly sliced
Vinaigrette
- ¼ cup lime juice
- 2 tablespoon olive oil
- 2 tablespoon agave syrup
- ¼ teaspoon kosher salt
Instructions
- Cut the watermelon into 1-inch cubes and place them in a large salad bowl.
- Thinly slice the red onion, and add it to the bowl with the watermelon.
- Tear the basil leaves into smaller pieces and add them to the salad bowl.
- In a glass measuring cup add the lime juice, olive oil, agave syrup, and salt. Whisk together.
- Pour the vinaigrette over the salad. Gently toss. Top with a few fresh basil leave, and serve.
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Notes
- Cut the watermelon into uniform pieces.
- Use a seedless watermelon.
- Make sure to choose a ripe and sweet watermelon. Knock on it, if it sounds hollow, it’s ripe.
- Refrigerate the salad for at least 30 minutes before serving. This helps the flavors meld together and keeps the salad cool and refreshing.
- Don’t dress the salad until you’re ready to serve.
- Keep the salad in the fridge for 2-3 days, but it’s best to eat within 24 hours.
Alison Corey
This is a great salad to bring to a large gathering. You can skip the dressing if you like and just top with basil and red onions, but the dressing really helps to pull all the flavors together.