"Oniony" Basil and Watermelon Salad

Ingredients (serves 4)

  • 8 cups of seedless watermelon, cut into large chunks (should weigh about 5 pounds)
  • 1 very large red onion, peeled and thinly sliced
  • 2 tbsp. balsamic vinegar
  • 1/2 tsp. salt
  • 1/2 cup fresh basil leaves, thinly cut
  • 4-6 oz. goat cheese (optional)


  1. In a very large bowl, place the watermelon chunks.  Add the onion, vinegar, and salt.  Mix gently.
  2. Cover and let the salad rest in the refrigerator overnight.
  3. Let the salad come to room temperature, drain off the liquid, gently toss in the fresh basil and cheese (if using).  Serve immediately.


  • Consider adding 2 tbsp. nonfat Greek yogurt in step 1 to have a likeness of a cucumber salad.
  • Apple cider vinegar can be used in a pinch instead of balsamic but add 1 tsp. of sugar to step 1.
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