Watermelon Salad with Thai Basil and Feta

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

1. Toss watermelon and Thai basil in large bowl. Cover. Refrigerate 30 minutes to blend flavors.
2. Meanwhile, mix oil, vinegar, sea salt and sugar in medium bowl with wire whisk until well blended.
3. Divide watermelon mixture among 8 salad plates. Drizzle each with 1 tablespoon of the vinaigrette.
4. 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

Tags: basil, feta, Organic Food, recipes, watermelon

This entry was posted on Friday, February 26th, 2010 at 7:46 am and is filed under Organic Food Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.