Savory Watermelon Basil Salad


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.


  • 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!


This entry was posted in Recipes and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s