This watermelon salad with toasted pumpkin seeds and basil, is made with my all time favorite salt on earth - Belamandil Flor de Sal from Olhão, Algarve. A semi-moist salt with a deep flavor.
Course
Salad, Side Dish
Category
Mediterranean
Prep Time15minutes
Total Time15minutes
Servings4
AutorElle
Ingredients
1/4cupextra-virgin olive oil(60 ml)
1large handful fresh chopped basil leaves,plus extra leaves to garnish
generous pinch of sea salt
4cupscubed seedless watermelon(about 1/4 of a watermelon, ca. 1.6 kg)
2tablespoonspumpkin seeds,toasted
freshly ground pepper,to taste (optional)
Method
First toast the pumpkin seeds and set aside.
Process the oil and the fresh basil with a mortar and pestle (or use a small hand-powered food chopper) until well combined.
Arrange the watermelon on serving platter. Drizzle with the basil oil and scatter evenly with pumpkin seeds. Season with salt and pepper and garnish with the extra basil leaves. Serve and enjoy!
Notes
Crumbled feta also goes really well with this salad. Melons love salt (think prosciutto and cantaloupe).