When it comes to a summer salad, nothing seems more in-season than fresh watermelon and newly harvested basil. In this Watermelon & Basil Summer Salad recipe, juicy fruit, creamy mozzarella, sweet basil, and a touch of hot chili powder becomes a combo that can’t be beaten.
Textures are a star component here: crunchy chilled watermelon with soft mozzarella cheese balance each other perfectly. Then, the basil adds an herby rich, and some chili heat finishes it off.
Serve this summer salad recipe in a bowl or on skewers for a stylish addition to any summer brunch table!
- 4 cups cubed watermelon, chilled
- 1 cup fresh basil leaves
- 2 cups cubed mozzarella
- ½ tsp lemon juice
- ¼ tsp salt
- ¼ tsp chili powder
- Cube the watermelon and chill. Remove all of the seeds
. Harvest your fresh basil and rinse.
- Cube your mozzarella.
- In a large bowl, combine all of the ingredients and gently toss together.
- To skewer, find a good bamboo skewer and assemble.
This Summer Salad is best served chilled!
Don’t know what to do with you fresh basil harvest? Check out these 5 unique basil recipes to use your fresh leaves in.