As noted yesterday, chefs in restaurants nationwide are creating a study in contrasts by pairing sweet watermelon with salty cheeses like feta.
In the first of our weekend recipes, Thai basil’s subtle mint flavor adds a refreshing touch.
Prep time is 10 minutes, refrigeration time is 30 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.
Tune in tomorrow for a bonus salad recipe.
Watermelon Salad with Thai Basil and Feta
Makes 8 servings
6 cups cubed seeded watermelon (1-inch chunks)
2 tablespoons freshly chopped Thai basil
1/4 cup vegetable oil
3 tablespoons rice vinegar
1/2 teaspoon sea salt
1/2 teaspoon sugar
4 ounces crumbled feta cheese
1/2 cup thinly sliced red onion
- Toss watermelon and Thai basil in large bowl. Cover. Refrigerate 30 minutes to blend flavors.
- Meanwhile, mix oil, vinegar, sea salt and sugar in medium bowl with wire whisk until well blended.
- Divide watermelon mixture among 8 salad plates. Drizzle each with 1 tablespoon of the vinaigrette.
- Sprinkle with cheese and onion. Serve immediately.
Nutrition information per serving: 133 calories, 9 g fat, 3 g protein, 10 g carbohydrates, 8 mg cholesterol, 286 mg sodium, 1 g fiber
Recipe and photo courtesy of McCormick