If you want a bright, refreshing summer side, this Watermelon Basil Salad is an ideal choice. With fewer than ten ingredients—juicy watermelon, crisp cucumber, and fragrant basil—it’s dressed in a simple homemade white balsamic vinaigrette. Perfect for barbecues or a light, healthy meal, this gluten-free salad is easy to prepare: make it the morning of your gathering, chill, and serve. It’s light, colorful, and always popular at the table.
Is watermelon good on its own? Yes — but in this salad it becomes something special.
We grill a lot in summer, and I’m always looking for sides that are quick to make and pair well with grilled meats. This watermelon basil salad fits that need: simple ingredients that elevate watermelon into a crisp, fresh, and light accompaniment. It pairs especially well with marinated grilled chicken thighs or smoked skirt steak. Try it tonight and see how quickly it disappears.
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(Full ingredient measurements are listed in the recipe card below.)
For the salad:
- Watermelon – A seedless watermelon saves time, or use pre-cut watermelon for even quicker prep.
- Cucumber – A thinner, less seedy cucumber works best; peel if you prefer.
- Basil – Use fresh basil leaves for the best aroma and flavor; avoid dried.
For the white balsamic dressing:
- White balsamic vinegar – Milder and lighter in color than traditional balsamic; it complements fruit and delicate greens.
- Oil – A neutral oil like avocado oil is great; extra-virgin olive oil works if you like its flavor.
- Honey – Adds a touch of sweetness; warm thick honey briefly so it blends easily.
- Kosher salt – Use your preferred kosher salt and adjust to taste.
How to make watermelon basil salad
(See the recipe card at the end for complete measurements and times.)
Preparation is straightforward and follows three main steps:
- Make the dressing;
- Cut the watermelon, cucumber, and basil;
- Toss everything together and chill or serve immediately.
How do you cut watermelon for the salad?
There are multiple ways to cut watermelon—wedges, sticks, or cubes. The method below explains how to cut it into cubes for easy serving and mixing.
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Follow the recipe and you’ll have a colorful, flavorful side that’s great with grilled proteins or on its own. If you make this watermelon and cucumber salad, please leave a rating and share how it turned out in the comments.
Light & Fresh Watermelon Basil Salad
Equipment
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Measuring spoons
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A small mason jar with a lid
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A large cutting board
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A large sharp knife
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A large bowl
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A spatula
Ingredients
Dressing:
- ½ tbsp white balsamic vinegar
- 1 tbsp oil
- ⅛ tsp kosher salt
- ¾ tsp honey
Salad:
- 1 medium seedless watermelon about 6.5–7 lbs whole, or ~4 lbs cubed
- 1 cucumber about 12 ounces
- 10 basil leaves medium to large
Instructions
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Make the dressing: measure the vinegar, oil, salt, and honey into a small jar.
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Seal the jar and shake until the dressing is well combined. Set aside.
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Cut the watermelon: halve and quarter it, slice into 1-inch rounds, then cut rounds into wedges and finally into 1-inch cubes. Remove any seeds and discard rinds.
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Prepare the cucumber: trim the ends, slice into roughly 1-inch rounds, then quarter each round. Add to the bowl with the watermelon.
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Slice the basil: stack leaves, roll them tightly, slice into thin ribbons, fluff them apart, and sprinkle over the fruit and cucumber.
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Shake the dressing again, drizzle it over the salad, and gently toss with a soft spatula. Serve immediately or chill for an hour before serving.
Notes
- Best when chilled for an hour or two the same day you make it, though it can be served right away.
- Do not drain the salad liquid; it helps keep the watermelon juicy.
- Stored in an airtight container, it will keep a few days in the fridge, but watermelon and cucumber will soften over time.
- If you dislike cucumber, omit it and keep the watermelon, basil, and dressing amounts the same.