Watermelon Basil Salad
Meet your new go-to summer salad! My Watermelon Basil Salad is so light and refreshing, complete with a balsamic glaze. Ready in 10 minutes!
Servings 6 Servings
Calories 129kcal
Ingredients
- 14 oz watermelon cut into cubes
- ½ red onion sliced very finely
- 8 oz cherry tomatoes halved
- 7 oz mozzarella cheese roughly torn
- ½ cup basil roughly chopped
- 4 Tablespoons balsamic glaze
Instructions
- Lay diced watermelon on a platter, and top with red onion and halved cherry tomatoes.
- Top with the mozzarella and fresh basil.
- Drizzle over the balsamic glaze and serve.
Notes
RECIPE TIPS:
- The most important tip is to use ripe watermelon!
- You can substitute feta cheese for the mozzarella. It is a delicious option.
- Tear the mozzarella cheese instead of slicing it. It add a great texture to the salad.
- Balsamic glaze is easy to find in most supermarkets and is well worth a purchase! Unlike balsamic vinegar, the glaze has a slight sweetness to it and is nice and thick making it perfect for dressing.
- The onion needs to be very, very finely sliced! It will blend in nicely with the rest of the salad.
How to Cut Watermelon into Cubes
- Cut a thin slice off of one side of the watermelon so it doesn't roll while you're cutting it. Use a sharp knife.
- Place the watermelon on a cutting board with the sliced side down.
- Cut the watermelon in half lengthwise.
- Cut each half in half again, so the watermelon is now in quarters.
- Carefully cut the rind off of each quarter. Keep your hand away from the knife as the watermelon tends to get slippery! Remember to always carefully cut away from yourself and never towards for safety purposes.
- Chop the watermelon into 1 inch cubes.
Nutrition
Calories: 129kcal | Carbohydrates: 8g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 212mg | Potassium: 200mg | Sugar: 5g | Vitamin A: 890IU | Vitamin C: 15mg | Calcium: 181mg | Iron: 0.6mg