Watermelon salad with feta and basil
This watermelon salad combines juicy watermelon, creamy feta, and fresh basil, tossed with a zesty lemon-honey dressing. It's a perfect, refreshing dish for summer gatherings or as a light meal.
Cook time 10 min
Prep time 20 min
Ingredients:
1/3 cup couscous1 tsp lemon zest
1 tbsp lemon juice
1 tbsp olive oil
2 tbsp honey
1 tsp salt
5 cups watermelon
6 oz feta cheese
1 cup basil leaves
Watermelon salad with feta, basil, and lemon-honey dressing is a refreshing and vibrant dish that perfectly balances sweet and savory flavors. This recipe is perfect for a summer picnic or a light and healthy meal. The combination of juicy watermelon, creamy feta, and aromatic basil, all tied together with a zesty lemon-honey dressing, makes for an irresistible treat.
Instructions:
a. Cook the couscous according to the package instructions. Typically, this involves bringing about 2/3 cup (160ml) of water to a boil.
b. Once the water is boiling, remove it from heat, add the couscous, and cover. Let it sit for about 5 minutes.
c. Fluff the couscous with a fork once it’s done and set aside to cool.
a. In a small bowl or jar, combine the lemon zest, lemon juice, olive oil, honey, and salt. Mix well until the honey is fully dissolved and the dressing is well combined.
a. In a large salad bowl, add the cooled couscous.
b. Add the cubed watermelon over the couscous.
c. Crumble the feta cheese over the watermelon and couscous.
d. Add the torn or chopped basil leaves.
a. Pour the lemon-honey dressing over the salad ingredients.
b. Gently toss everything together until well combined and the dressing evenly coats the salad.
a. Serve immediately to enjoy the freshest flavors.
b. Optionally, garnish with a few whole basil leaves for a nice presentation.
This watermelon salad with feta, basil, and lemon-honey dressing is a delightful and colorful dish that is sure to impress. It's easy to prepare and offers a perfect balance of flavors and textures. Whether you're serving it as a light main dish or a refreshing side, it's a delicious way to enjoy the bounty of summer.
Watermelon salad with feta and basil FAQ:
Leftover watermelon salad with feta can be stored in an airtight container in the refrigerator for up to 2 days. However, the texture may change as the watermelon releases moisture.
If you need a substitute for feta cheese, try using goat cheese, ricotta, or a dairy-free feta alternative. Each will impart a different flavor and texture.
To keep watermelon firm, choose a seedless variety and cut it just before assembling the salad. Avoid soaking in any liquid before adding it to the salad.
While the salad can be assembled in advance, it’s best to wait to add the dressing until just before serving. This prevents the salad from becoming soggy.
Use a small saucepan for cooking couscous. A 2-quart saucepan is a good size for bringing the water to a boil and allowing the couscous to cook properly.
Cooking Tips:
- Use ripe and sweet watermelon for the best flavor.
- Chill the watermelon before making the salad for an extra refreshing dish.
- Choose high-quality feta cheese for a creamier texture and richer flavor.
- Tear the basil leaves by hand instead of chopping them to avoid bruising.
- You can prepare the dressing in advance and store it in the refrigerator for up to a week.
- For added crunch, consider adding a handful of toasted nuts or seeds.
Nutrition Facts
6 ServingsCalories 150kcal
Protein 5g
Carbohydrates 18g
Fiber 0.68g
Sugar 14g
Fat 9g
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