Watermelon Basil Salad
September 29, 2026 · Recipe by Cooking On The Weekends
Baby greens, basil, watermelon, avocado, feta, red onion, and dried figs with a balsamic drizzle — from Cooking On The Weekends. No cooking, twenty minutes.
This chopped salad is from Cooking On The Weekends — Valentina K. Wein’s mix of baby greens, basil, watermelon, avocado, feta, red onion, and dried figs with balsamic and olive oil. The greens and basil make it a meal-sized salad, not just fruit and cheese. For a no-greens watermelon, cucumber, and mint version, see Watermelon Salad with Feta, Cucumber, and Mint.
CSA tips: Cube the watermelon and avocado last so they stay firm. Dress just before serving — balsamic will wilt the greens if it sits. Dried figs can be swapped for another dried fruit if that’s what you have. Leftovers keep a day; the avocado will brown, so eat it the same day if you can.
Watermelon Basil Salad
Chopped salad of mixed baby greens, lots of basil, watermelon, avocado, feta, red onion, and dried figs, tossed with balsamic and olive oil. Recipe by Valentina K. Wein at Cooking On The Weekends.
Ingredients
- 8 cups loosely packed mixed baby greens
- 2 cups loosely packed fresh basil leaves
- 3 cups seedless watermelon, cut into bite-sized cubes
- 1 cup avocado, cut into bite-sized cubes
- 1 cup feta, cut into bite-sized cubes
- ¾ cup finely chopped red onion
- ½ cup dried figs, cut into a small dice
- ½ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Method
- In a large mixing bowl, toss together the greens, basil, watermelon, avocado, feta, red onion, and figs.
- Drizzle with the balsamic vinegar and olive oil, toss again, and season to taste with salt and pepper.
- Serve right away.
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