Savory Watermelon Basil Salad

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This is the first time I’ve shared a non-Dutch oven recipe, so it feels a little bit odd as I stray from the main focus of this blog.  But in the middle of a Texas-hot summer, this is a great break from charcoal and big black pots.  I promise it is a wonderful side dish, perfect for any summertime meal you make with or without charcoal.

Ingredients:

  • Small, seedless watermelon, cut into 2-inch pieces
  • 6 ounces Feta cheese
  • Purple onion, sliced thinly
  • 3 tablespoons dried, chopped chives
  • 2 cups fresh basil, chiffonade ( <— Check out this excellent video to show you how to chiffonade)
  • 8 ounces kalamata olives, pitted and sliced
  • 1 tablespoon Kosher salt

Mix all ingredients together and toss until well incorporated.  Chill.

I love the contrasting flavors and textures of the salty cheese, crunchy sweet onions, bright basil, and briny olives all helping the sweet watermelon.  So refreshing!

Enjoy!

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