Watermelon Basil Salad

Monday, August 21, 2017
This watermelon salad is just a huge burst of freshness! What better way to keep summer alive than with watermelon basil salad? What a perfect salad to keep that diet on track and healthy meal gives you a burst of energy!


Watermelon Basil Salad is fresh watermelon on a bed of fresh greens, fresh vegetables and perfect for summer diet food




This is sure to please all your family and friends and goes especially well at a barbecue.

 Don't miss the flavors even at the end of summer. Make a salad that shout summer all year long! 


Watermelon Basil Salad is fresh watermelon on a bed of fresh greens, fresh vegetables and perfect for summer diet food



Such a pretty salad to serve, healthy for your diet and shouts Summer time!

This is perfect for a brunch with your friends, they will be very impressed on how this presents itself. It's not only colorful but this basil dressing is over the top fabulous. 



Watermelon Basil Salad is fresh watermelon on a bed of fresh greens, fresh vegetables and perfect for summer diet food with basil, herb, low fat mozzarella




I love to use the leftover dressing to brush it on top of roasted vegetables, add some grated cheese and broil the tops. That just adds the perfect accompaniment to this salad. 



I chop my watermelon in small chunks. I cubed it and then diced it smaller, take out the seeds as well.






Watermelon Basil Salad

Watermelon Basil Salad Recipe

ingredients:

4 pounds of seedless cubed watermelon
1 cup halved grape tomatoes
1/4 cup cubed mozzarella, provolone or feta
1 teaspoon fresh chopped parsley
1 teaspoon fresh chopped mint
1 small seedless cucumber cut into small pieces
salt pepper to taste
1 teaspoon lemon juice
1 tablespoon olive oil

Garnish:
Romaine full lettuce leaves
Fresh basil leaves
Mint sprigs


Basil Oil Dressing see below:
1 cup fresh basil leaves
3/4 cup extra virgin olive oil

ins

Watermelon Basil Salad Recipe

(Basil Oil Dressing):

Blanch the basil leaves in boiling water for one minute. Place in a bath of ice water. Drain.
Put the basil and olive oil in a food processor and blend till smooth. Pour this basil oil into a  cheesecloth with a glass bowl underneath it. Let it drip. Do not squeeze cheese cloth. Let drip around 1 hour.

In the meantime make the salad. I line a bowl or individual plates with romaine lettuce set aside.
  
In another bowl toss the watermelon, cucumbers, tomatoes and cheese with olive oil and lemon juice. Transfer to your serving bowl or plates.

Drizzle with basil oil and more olive oil. Salt, pepper to taste.

Garnish with mint sprigs and basil leaves.
Created using The Recipes Generator

3 comments

  1. Dear Claudia, A perfect salad to enjoy at any meal my friend. xoxo Catherine

    ReplyDelete
  2. This would be a great addition to our Labor Day menu!!

    ReplyDelete

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