Summer Watermelon Salad
It’s been so hot lately I really haven’t been in the mood to cook much (and trust me, as a food blogger not cooking is no fun)– so I’ve been enjoying all kinds of fresh fruits and veggies as easy meals. Maybe the heat is a good thing after all since I’m eating lots of healthy stuff haha. This simple watermelon salad has been a delicious staple recently. It’s easy to throw together and it’s the perfect use of abundant summer produce.
Summer Watermelon Salad combines watermelon, cucumber, tomatoes, onion and fresh basil with a light vinaigrette. It’s a flavorful combo with both sweet and savory components–and some depth thanks to the onion and tomato.
Next time you have some leftover watermelon (ya know, that last 1/3 of a large melon hanging out in the fridge)– give this healthy and tasty salad a try!
Summer Watermelon Salad
Ingredients
- 3 cups seedless watermelon, cubed
- 1 cup cucumber, sliced
- 1 cup tomato, chopped
- ¼ cup white onion, chopped
- 1/4 cup fresh basil, loosely packed, torn
- 1 Tbsp white wine vinegar
- 2 tsp olive oil
- 1 tsp lime juice
- salt and pepper, to taste
Instructions
- Cube watermelon and prepare cucumber, tomato, and onion. Combine in a large bowl.
- In a separate small bowl, whisk together vinegar, oil, juice, and salt and pepper.
- Combine dressing with prepped fruit/veggies and toss thoroughly to coat. Add in basil and toss again.
- Let salad stand at room temperature for 15 minutes to allow flavors to blend. Toss once more just before serving.
- Refrigerate any leftovers in an airtight container but this salad is best enjoyed within 24 hours.
Notes
Nutrition
I hope your summer is going well! I definitely have more recipes and travel posts coming soon– our 3 week road trip should provide several posts 🙂 Until then, try this refreshing watermelon salad and stay cool and hydrated!
-Emma