Watermelon Salad with Lychee Basil Vinaigrette

Name: Watermelon Salad with Lychee Basil Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: Serves 4-6
Ingredients: 4 cups cubed watermelon; ½ cup diced cucumber; ½ small red onion, thinly sliced; ½ cup feta cheese, cubed; ½ cup pitted kalamata olives; Fresh mint leaves, for garnish; Fresh basil leaves, for garnish; 1 tablespoon Kaimana Lychee White Balsamic Vinegar; 3 tablespoons Basil Premium Olive Oil; Salt and freshly ground black pepper, to taste

April 11, 2024

Watermelon Salad with Lychee Basil Vinaigrette at The Little Shop of Olive Oils

There are some salads that are refreshing… and then there are salads that truly wake up your palate.

This Watermelon Salad with Lychee Basil Vinaigrette is one of those. The sweetness of the watermelon, the saltiness of feta and olives, the crisp cucumber, and just enough red onion for bite — it’s balanced and vibrant in every forkful.

But the real surprise is the vinaigrette.

Kaimana Lychee White Balsamic Vinegar brings a delicate fruitiness that pairs beautifully with watermelon without overpowering it. When whisked with Basil Premium Olive Oil, it creates a dressing that’s light, aromatic, and full of fresh flavor.

I love serving this chilled on a warm afternoon, alongside grilled chicken or seafood. It’s colorful, refreshing, and just a little different — exactly the kind of dish that makes people ask for the recipe.

Simple ingredients. Beautiful flavors. Pure summer.

Watermelon Salad with Lychee Basil Vinaigrette

https://shopevoo.com

Servings

Serves 4-6

Prep Time

15 minutes

Ingredients

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4 cups cubed watermelon
½ cup diced cucumber
½ small red onion, thinly sliced
½ cup feta cheese, cubed
½ cup pitted kalamata olives
Fresh mint leaves, for garnish
Fresh basil leaves, for garnish

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1 tablespoon Kaimana Lychee White Balsamic Vinegar
3 tablespoons Basil Premium Olive Oil
Salt and freshly ground black pepper, to taste

Directions

In a large bowl, combine the cubed watermelon, diced cucumber, sliced red onion, feta cheese, and kalamata olives.
In a small bowl, whisk together Kaimana Lychee White Balsamic Vinegar and Basil Premium Olive Oil until emulsified. Season with salt and pepper.
Drizzle the vinaigrette over the salad and toss gently to coat.
Garnish with fresh mint and basil leaves.
Serve chilled.