Watermelon Basil Salad


The Summer of 2014 will from this day forward be remembered as the summer of the watermelon in our house.  We just can’t get enough.  It’s obscene how much we’ve eaten and this salad pretty much ensures that we’ll eat our weight in the melon at least two more times before the juicy fruits go out of season!  That’s not weird at all.  But this salad, OMG this salad!!!  I love the basil watermelon combo so much, but the pine nuts and balsamic take it over the edge.  Hope you love as much as I do!  xx- Sarah



Watermelon Basil Salad

Watermelon Basil Salad


  • 4 cups cubed watermelon
  • 1/3 cup basil chiffonade
  • 1/3 cup pine nuts
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fig balsamic
  • sea salt
  • fresh cracked pepper
  • Maldon Salt


  • Preheat oven to 375 degrees. Toast pine nuts on a baking sheet for approximately 5 minutes, until light brown. Watch closely, they will burn quickly!
  • In a small bowl combine olive oil and balsamic with a good pinch of salt and a bit of fresh cracked pepper to taste.
  • In a medium serving bowl combine watermelon, basil and pine nuts. Dress with balsamic/olive oil and sprinkle generously with Maldon salt.

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Reader Comments

  1. Luci {Luci's Morsels}|

    With this salad, it’s completely understand why eating your weight in watermelon is happening! And especially in the desert! I have some cantaloupe and I’m thinking it would be great in here also or in place of the watermelon!!

  2. Lyndsay|

    This sounds and looks amazing, I need to make this asap! I’ve been really into watermelon this summer as well, I can’t even say how many we’ve gone through at this point but there is a fresh one all sliced and ready in the fridge as I type this.

  3. Mary Ann|

    This looks so good, I’m going to the grocery store today to buy pine nuts. Can’t wait to try it :)

  4. Rasa @ This Fox Cooks|

    This salad looks amazing! We’re heading to the cottage this weekend and I think it would be the perfect thing to serve there…something light and refreshing to offset all of the indulgence.

  5. Petra|

    What a lovely idea! I had to make this salad the day I’ve seen it – and both my husband and I loved it. A keeper :)
    Thanks from Switzerland,

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