Watermelon Basil Salad with Feta
This watermelon basil salad with feta and cucumber is slightly salty, sweet, and so refreshing! Great as a summer dinner side and is dairy-free plus can easily be made vegan with one tiny swap.
Ingredients
- 5 cups watermelon, cubed
- 2 cups english or persian cucumber, diced see notes
- 4 ounces dairy-free feta, crumbled regular if not dairy-free
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon raw honey
- kosher salt & pepper, to taste
- handful fresh basil, torn
Instructions
- Add the cubed watermelon, diced cucumber, and crumbled feta to a large serving bowl.
- In a small bowl, whisk together the lime juice, olive oil, raw honey, and salt & pepper. Pour over the salad and toss lightly to combine.
- Top with hand-torn fresh basil leaves and serve immediately.
Notes
1 English cucumber is about 2 cups.
No feta? - you can leave it out and sprinkle the salad with flaky salt instead.
No raw honey? - use maple syrup.
No lime juice? - use lemon juice.
No basil? - use fresh mint, parsley, or cilantro instead.
Variations - add in sliced strawberries or blueberries, use a mix of melons such as honeydew, canteloupe, and watermelon, leave out the cucumber, etc.