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Watermelon Salad‏ with Basil Oil & Pumpkin Seeds
Elle

Watermelon Salad‏ with Basil Oil & Pumpkin Seeds

5 from 1 vote
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.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: Mediterranean

Ingredients
  

  • 1/4 cup extra-virgin olive oil (60 ml)
  • 1 large handful fresh chopped basil leaves, plus extra leaves to garnish
  • generous pinch of sea salt
  • 4 cups cubed seedless watermelon (about 1/4 of a watermelon, ca. 1.6 kg)
  • 2 tablespoons pumpkin seeds, toasted
  • freshly ground pepper, to taste (optional)

Instructions
 

  1. First toast the pumpkin seeds and set aside.
  2. Process the oil and the fresh basil with a mortar and pestle (or use a small hand-powered food chopper) until well combined.
  3. 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).

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