I’ve tasted a fair amount of watermelon salads over this summer.  I’ve also been reading a variety of recipes on line to get the creative juices flowing.  All of that information went into my brain and the below came out. It’s not all that creative or different from the variety of recipes online, but given that Geordie asked to take a “lunch box” to work with him today to his job in manhattan FOR THE FIRST TIME ever with the leftover over watermelon salad in it, I view that as a vote for making it again.

There is something about the combination of the watermelon, basil, red onion and balsamic vinegar that makes this salad flavorful and so refreshing on a hot summer afternoon or evening.  Keep in mind that I am allergic to red onions and I will routinely substitute alternatives like shallots or green onions to recipes, but think that the flavor combination set forth below really just works and wouldn’t without the alternatives.   So I pick the onions out.  Hopefully, you won’t have to!

Watermelon Salad with Basil and Red Onion
Recipe type: Salad
Prep time: 
Total time: 
Serves: 6-8
Watermelon salad with basil and red onion with a honey-balsmaic vinaigrette.
  • 4 cups chopped watermelon (1/4 inch cubes)
  • ¼ cup chopped fresh basil
  • ¼ cup coursely chopped red onion
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tsp honey
  • Sea Salt and Ground Pepper to Taste
  1. Toss about 4 cups of chopped watermelon (about ¼ inch cubes) with red onion and basil.
  2. Add olive oil, vinegar and honey and toss again.
  3. Grind salt and pepper over the salad to taste and toss again.
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