This refreshing fruit salad is perfect for a summer party. Made with only strawberries, watermelon and basil, it’s healthy, too!
Strawberry, Watermelon and Basil Fruit Salad
One of my recent go-to salads has been this deliciously refreshing strawberry, watermelon & basil salad. It takes only seconds to come together and only includes the ingredients you see. Strawberries, watermelon and a fresh chiffonade of basil.
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Make sure the watermelon is cut into bite-size pieces then half or quarter the strawberries. Don’t be intimated by the word “chiffonade”. It’s just a way to cut – simply roll a bunch of basil leaves up tightly and cut width-wise to create ribbons.
Sprinkle the basil over the fruit and toss to combine.
There’s plenty of other versions of this recipe out there that include added sugar, lemons and other ingredients. Trust me, you don’t need them. Fresh fruit is the star of the show here and doesn’t need any additional sweeteners. The basil pairs amazingly well with both the strawberries and watermelon to create the most amazing combination of flavors. Just try it. You have to taste it to know how insanely refreshing and summery this is.
If you’ve been looking for 4th of July food or salad ideas, this fruit salad is perfect. The color is so vibrant and red. It makes for a great side salad but it’s also equally delicious as a dessert, which is how we’ve been eating it for the past couple of evenings.
Bring this dish along to any gathering or dinner this summer and I guarantee it’ll be the talk of the party!
Strawberry, Watermelon and Basil Fruit Salad
Strawberry, Basil and Watermelon Salad
Ingredients
- 1 lb strawberries washed
- half seedless watermelon cubed
- 15-20 fresh basil leaves cut into ribbons or finely chopped
Instructions
- Remove the tops from the strawberries. Cut into halves or quarters depending on their size.
- Cut watermelon into bite-size cubs.
- Chiffonade the basil leaves by rolling them tightly and cutting across the short side. This will result in thin ribbons.
- Add the fruit and basil to a large bowl. Gently stir to combine.
- Serve chilled. Lasts a couple of days in the fridge but the basil may wilt a little.
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