Watermelon Basil Vinaigrette Food

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WATERMELON FETA & BASIL SALAD



Watermelon Feta & Basil Salad image

This watermelon feta basil salad is so refreshing and the perfect summer side dish! It's filled with sweet watermelon, salty feta cheese, and paired with a tangy balsamic vinaigrette.

Provided by Bethany Kramer

Categories     Salad     Side Dish

Number Of Ingredients 11

2 cups watermelon, (cubed)
3 handfuls arugula
1/4 cup feta cheese
1/4 cup red onion, (thinly sliced)
1/2 cup cucumber, (thinly sliced)
1 handful fresh basil, (chopped)
1/3 cup olive oil
3 Tablespoons balsamic vinegar
1/4 teaspoon garlic powder
1 Tablespoon maple syrup
black pepper to taste

Steps:

  • Whisk dressing: in a small bowl or liquid measuring cup, add all of vinaigrette ingredients and whisk together. Set aside.
  • Assemble salad: on a large serving plate or salad bowl, arrange with arugula, cubed watermelon, sliced cucumbers, red onion, feta cheese, and fresh basil. Drizzle with balsamic vinaigrette and serve!

Nutrition Facts : Calories 225 kcal, Fat 20.8 g, Cholesterol 8.3 mg, Carbohydrate 9.8 g, Protein 2.1 g, Sodium 90.7 mg, Fiber 0.6 g, ServingSize 1 serving

WATERMELON BASIL SALAD



Watermelon Basil Salad image

A quick salad of watermelon and basil. The chili powder plays well with the sweetness of the melon.

Provided by Chefthompson.com

Categories     Salad     Fruit Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 5

¼ cup basil leaves
4 cups 1/2-inch cubes watermelon
2 teaspoons lemon juice
¼ teaspoon kosher salt
¼ teaspoon chili powder

Steps:

  • Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.
  • Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.
  • Mix salt and chili powder together in a small bowl; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.

Nutrition Facts : Calories 1.8 calories, Carbohydrate 0.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 121.8 mg, Sugar 0.1 g

WATERMELON CANTALOUPE SALAD WITH MINT-BASIL VINAIGRETTE



Watermelon Cantaloupe Salad With Mint-Basil Vinaigrette image

From Giada DeLaurentiis, Food Network. I made this today and it is VERY good. I didn't have amaretto; I used almond extract.

Provided by HisPixie

Categories     Melons

Time 31m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 watermelon
1 cantaloupe, cut in half, seeded
2 tablespoons mint leaves, chopped
2 tablespoons basil leaves, chopped
1 lemon, juice of (1/4 cup)
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
1/8 teaspoon Amaretto (I used almond extract)
fresh sprigs of mint & basil

Steps:

  • Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
  • Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
  • Add the watermelon and cantaloupe balls to the carved out watermelon half.
  • Add the vinaigrette to the balls and toss to combine.
  • Garnish with the mint and basil sprigs and taste.

Nutrition Facts : Calories 146.8, Fat 0.8, SaturatedFat 0.1, Sodium 18.8, Carbohydrate 36.6, Fiber 2.4, Sugar 30.8, Protein 3.2

BASIL VINAIGRETTE



Basil Vinaigrette image

From Rebar Cookbook, this is a very versatile vinaigrette that can be used on salads, as a marinade for grilled vegetables, or drizzled on a sandwich of artichokes, fresh tomato, lettuce, spanish onion, and fontina cheese on crusty italian bread - yum! For a vegan version, substitute maple syrup for the honey.

Provided by Katzen

Categories     Salad Dressings

Time 15m

Yield 1 1/4 cups, 8-10 serving(s)

Number Of Ingredients 9

2 garlic cloves, minced
1 1/2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1 1/2 ounces fresh basil leaves (approx 1 cup chopped leaves)
1/2 teaspoon salt
1 1/2 teaspoons cracked pepper
1 cup olive oil

Steps:

  • Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin, stream, until creamy.
  • Season to taste and serve, or refrigerate up to 3 days.

Nutrition Facts : Calories 351.9, Fat 32.7, SaturatedFat 4.1, Sodium 1736.2, Carbohydrate 12.5, Fiber 4.8, Sugar 5.5, Protein 6.4

WATERMELON AND CANTALOUPE SALAD WITH MINT AND BASIL VINAIGRETTE



Watermelon and Cantaloupe Salad with Mint and Basil Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 watermelon
1 cantaloupe, cut in half, seeded
2 tablespoons freshly chopped mint leaves plus whole sprigs, for garnish
2 tablespoons freshly chopped basil leaves plus whole sprigs, for garnish
1 lemon juiced (1/4 cup)
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves, cool)
1/8 teaspoon amaretto

Steps:

  • Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
  • Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
  • Add the watermelon and cantaloupe balls to the carved out watermelon half.
  • Add the vinaigrette to the balls and toss to combine.
  • Garnish with the mint and basil sprigs and taste.

FRESH BASIL VINAIGRETTE RECIPE



Fresh Basil Vinaigrette Recipe image

Turn fresh basil into a simple vinaigrette salad dressing perfect on tomatoes, garden salads, or grilled meats.

Provided by Molly Watson

Categories     Condiment

Time 10m

Yield 8

Number Of Ingredients 6

2 cups basil leaves (about 1 large bunch)
1 small clove garlic
1/4 cup white wine vinegar (or champagne vinegar)
1/2 cup extra-virgin olive oil
Dash sea salt (to taste)
Dash pepper (to taste)

Steps:

  • Gather the ingredients.
  • Rinse the basil leaves and pat them thoroughly dry.
  • Peel and mince the garlic.
  • Put the garlic and vinegar in a blender or food processor . Whirl until the garlic is thoroughly pureed into the vinegar.
  • Tear the basil leaves into pieces as you add them to the blender. Whirl to puree them into the vinegar.
  • With the blade whirling, slowly drizzle in the olive oil until you have a smooth (and shockingly bright green!) dressing. Add salt and pepper to taste.

Nutrition Facts : Calories 203 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 9 g, Protein 3 g, SaturatedFat 2 g, Sodium 28 mg, Fat 14 g, ServingSize About 1 Cup (8 Servings), UnsaturatedFat 12 g

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