Sweet watermelon with fresh basil, red onion, topped with a balsamic glaze! This quick and easy watermelon basil salad is a great appetizer or side dish dish ready in 15 minutes with simple and minimal ingredients! Perfect for the summer weather.
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Watermelon Basil Salad features refreshing watermelons, red onion, fresh basil leaves with a sweet tangy lime balsamic reduction.
The flavors of this summer salad are perfectly balanced and oh-so-delicious! A great way to enjoy fruit, it's fantastic for any summer potlucks and it's vegan too.
The best part about this easy salad recipe is if you make the balsamic reduction in bulk in advance, you can enjoy this dish without having to turn the stove on. Perfect for those days when I have little energy to cook.
So when I first tried a variation of this watermelon salad I knew I had to make my own simplified version. With enough testing, I am proud to share my version of this fruit salad.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Seedless Mini Watermelon: I like using a mini seedless watermelon or a whole watermelon, cut enough to yield 4 cups worth. I share how to choose ripe watermelons in the FAQ section below. You can also use pre-cut watermelon but ensure the fruit is vibrant red and smells sweet. Avoid using frozen watermelon.
- Fresh basil leaves: or feel free to substitute with fresh mint leaves. Either will work. I prefer basil. I don't recommend using dried basil leaves.
- Red onion: The red onion gives this watermelon basil salad recipe a nice zing! I wouldn't substitute with white onion or green onion.
Salad Dressing
- Lime Juice: The lime really takes this fresh fruit salad to the next level by giving it a tropical fresh flavors! Make sure it's fresh lime juice and not the pre-squeezed kind. You may use lemon juice as a last resort.
- Extra-virgin olive oil: to help emulsify our dressing. If you don't have EVOO, feel free to substitute with a neutral oil like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid coconut oil or sesame oil.
Balsamic Reduction
- Balsamic vinegar: the key ingredient to making our balsamic dressing. Most grocery stores will carry this ingredient. Avoid using other vinegars.
- White Granulated Sugar: or substitute with cane sugar or even brown sugar will work.
Expert Tips
- Choose a sweet ripe watermelon. I can't stress how important this is for making the best watermelon salad! The sweetness really helps to balance the tangy balsamic vinaigrette. To choose a good watermelon, please read the FAQ section below.
- Dice or use a melon scoop. It's important that the size of the watermelon pieces are somewhat equal for a tastier bite.
- Avoid using the white parts of the watermelon.
- Keep the watermelon chilled as you work on the other ingredients.
- Fresh basil is recommended. I don't suggest using dried basil. It just doesn't taste the same as refreshing basil leaves. If you can't find this herb, replace with fresh mint leaves.
- Don't over simmer the balsamic reduction. Once the vinaigrette is thickened, remove off heat immediately and don't over simmer it. It can easily burn.
Instructions
Below are step-by-step instructions on how to make watermelon basil salad:
- Slice seedless watermelon into half. Using a melon baller, scoop melon into balls. If you don’t own a melon baller, scoop with a large spoon or remove the watermelon skin with a sharp knife and dice melon into cubes. Place into a large bowl.
- Add chopped basil and sliced red onion to your large mixing bowl.
- In a small bowl, combine extra virgin olive oil, lime juice, and whisk well. Pour over the watermelon, basil and red onion and gently mix. Transfer to a large salad bowl.
- In a small saucepan on medium heat, whisk together balsamic vinegar and sugar. Reduce until it is thick like a syrup. Drizzle balsamic reduction on top of the salad. Serve immediately and enjoy! Note: It is best to consume salad within the same day.
Storage
- Leftovers will last up to 2 days with components stored in separate airtight containers in the fridge but this salad is really best consumed same day.
- Freezer-friendly? I don't recommend freezing this salad as the watermelon will lose the crisp texture.
Pairing Suggestions
This watermelon salad serves as a side dish with:
- Dill Lime Chicken
- Chipotle Chicken
- Burgers or veggie burgers
- Grilled meat or kebabs
- Roasted paprika baby potatoes
- Dill potato salad
- Green salad
- Tuna pasta salad
FAQ
You may make this watermelon salad in advance up to 1 day and storing the different components into separate airtight containers. I don't recommend making it any earlier than that as the watermelon will lose it's crisp texture.
To choose a good watermelon, look for a large orange or dark yellow "field" spot and ones with a large web on the skin. Both signs usually mean that the watermelon is sweeter because it's been on the vine for longer. It should also smell sweet. The best season to source fresh watermelon is May and September. The watermelon must be sweet for this to be enjoyed. If you've tried watermelon that isn't sweet, you'll know how it can be a sad game changer.
Yes! Feel free to add these suggested ingredients: pine nuts, almonds, crisp cucumber like Persian cucumbers, fresh blueberries or strawberries, creamy feta, parmesan cheese, or goat cheese.
Other recipes to check out
📖 Recipe
Easy 15-min. Watermelon Basil Salad
Ingredients
- 1 mini watermelon seedless, ripened and chilled (or about 4 cups / 600 g regular watermelon)
- ¼ cup fresh basil chopped
- ¼ cup red onion sliced
Dressing
- 2 tablespoon lime juice freshly squeezed
- 2 tablespoon extra-virgin olive oil
Balsamic Vinaigrette
- ⅓ cup balsamic vinegar
- 1 tablespoon white granulated sugar
Instructions
- Slice cold seedless watermelon into half. Using a melon baller, scoop melon into balls. If you don’t own a melon baller, scoop with a large spoon or remove the watermelon skin with a sharp knife and dice melon into cubes. Place into a large salad bowl.
- Add chopped basil and sliced red onion to your large bowl.
- In a small bowl, combine extra virgin olive oil, lime juice, and whisk well. Pour over the watermelon, basil and red onion and gently mix.
- In a small saucepan on medium heat, whisk together balsamic vinegar and sugar. Reduce until it is thick like a syrup. Drizzle balsamic reduction on top of the salad. Serve immediately and enjoy! Note: It is best to consume salad within the same day.
Heidi | The Frugal Girls
This is such a fabulously refreshing dinner salad recipe... and I simply adore your homemade dressing!!
Leanne
This is just the perfect summer salad! It would be great on the side with our grilled burgers this evening!
Rosemary
OMG watermelon and basil?! Okay I literally have sooo much basil growing in the garden... it is fate that I make this!!
Sherri
This is absolutely perfect for summer! Love the idea of the watermelon and red onion together! And the best part is how easy it is to make! 🙂
christieathome
Thanks Sherri! Yes so good! It's incredibly hydrating and delicious!
Katherine | Love In My Oven
We pretty much always have watermelon around during the summer, so this salad would be easy for me to whip up! What a perfect side dish! So refreshing, Christie 🙂
Alex
I just love the different textures in this delicious salad. It is beautiful and colourful - a real showstopper!