Just writing about this is making me drool. The watermelon, basil and feta combo is so on point.
Perfect for when you drag your sunburned and sandy self back home, half-buzzed and fully-hungry.
Perfect for when you drag your sunburned and sandy self back home, half-buzzed and fully-hungry.
Watermelon Salad with Feta, Olives, and Basil
6 cups watermelon, cut into cubes (roughly half a small watermelon)
1 1/2 cups Greek feta, rough chopped
1 cup Kalamata olives, pitted and halved
1/4 cup basil leaves, cut chiffonade (tiny thin ribbons)
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 1/2 cups Greek feta, rough chopped
1 cup Kalamata olives, pitted and halved
1/4 cup basil leaves, cut chiffonade (tiny thin ribbons)
3 tablespoons olive oil
1 tablespoon balsamic vinegar
Cut and prepare the ingredients for the salad. To mix the vinaigrette, whisk the balsamic into the olive oil until emulsified. 20 – 30 minutes before serving, toss the ingredients together and lightly dress the salad. Serve garnished with basil leaves.
Recipe and photo via Babble
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