Watermelon Salad with Basil-Ginger Dressing

A bowl of watermelon salad with onions, herbs, cheese and nuts.

A refreshing Watermelon Salad made with a unique basil and ginger dressing that is bound to be the hit of the BBQ table spread. It’s simple to make, and optionally dairy-free.



For Salad:

  • 1 medium watermelon, cubed
  • 1 tablespoon extra-virgin olive oil
  • Pinch fine sea salt
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup feta cheese (omit for dairy-free)
  • 1/4 small red onion, finely sliced
  • 12 tablespoons fresh mint, chopped or chiffonade
  • 4 strips cooked bacon, chopped (optional)

For Dressing:

  • 1/4 cup fresh basil, not packed
  • 2 tablespoons water
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon grated ginger


    1. In a bowl place cubed watermelon. Drizzle olive oil and sea salt over watermelon.
    2. In a small skillet over medium-low heat, toast almonds until golden, but not burned. Let cool.
    3. If adding, cook bacon using your desired method (our favorite method is baking it). Let cool.
    4. Assemble the salad by adding your sliced onion, optional bacon, feta, almonds, and mint leaves.
    5. In a blender, blend dressing ingredients until smooth and drizzle over salad, tasting to ensure you have an amount you desire. If your blender is too large, blend using an immersion blender in a cup.
    6. Serve immediately, or refrigerate if serving later. Best served within a few hours.


Serving size will depend on the size of your watermelon

This recipe was originally published in 2015 and updated with new photographs in 2020.



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