This watermelon salad is fabulous!
It is a perfect recipe to add to your collection of favorite summer salad recipes.
Fresh sweet watermelon is mixed with thinly sliced onion and snips of fresh basil for a refreshing and very different taste.
Top with a bit of raspberry vinegar for zing and flavor. You can also use balsamic vinegar in this recipe.
As much as we love to eat watermelon in the summer you don’t see many watermelon recipes.
You will find this watermelon recipe absolutely delightful. It is sure to become one of your favorite summer recipes, perfect for the outdoor living we look forward to all year. And eating watermelon is extremely healthy for us.
For a bit of a variation on this recipe, you can sprinkle some chopped arugula over the salad or mix it in. It adds a bit of peppery freshness that mixes well with the other ingredients.
Watermelon is very healthy for us and a perfect fruit to eat in the summer when staying hydrated is so important.
Watermelon Salad Recipe
- 4 cups watermelon, seeded & cubed
- 1 onion, medium sliced very thinly & quartered
- 2 tablespoons basil, fresh, snipped
- 1/4 cup raspberry vinegar
- salt & pepper to taste
- lettuce leaves for serving, optional
- In a medium bowl, combine the watermelon, onion and basil. Pour the vinegar over the watermelon mixture and toss gently to combine. Season to taste with salt and pepper.
- To serve this fabulous summer salad, line a platter with lettuce leaves. Spoon the watermelon mixture on top just when you are ready to serve it. Of course, you can also simply spoon it into a serving bowl.
- Add a bit of chopped peppery arugula (rocket to the Brits and Aussies) as in the image above for added color, a peppery flavor and great nutritional value.
I have included this as one of our healthy diabetic recipes, but diabetics should be careful of their consumption of watermelon because it is higher in carbs than some other fruits. That said, we all need a treat once in a while and this recipe sure provides that. It doesn’t have that many carbs per serving, so unless you are really sensitive to carbs, this recipe should be fine.