Step aside, all other fruit salads—this watermelon strawberry caprese is here to win every summer BBQ. We took inspo from two summer salad staples—caprese salad and watermelon feta salad—to create this best-of-both-worlds creation. Fresh strawberries have been added to juicy watermelon, tangy feta, and fresh basil for an extra-sweet summer treat. Pair with the simple olive oil dressing that ties everything together, and you’ve got the easiest, freshest side dish ready to devour in just 10 minutes.
Play with your food!
While we love this recipe as-is, feel free to get creative with it. Add in some balsamic glaze, swap out the basil for fresh mint, or switch up the feta with some tangy, creamy goat cheese. It’s your summer salad—have fun experimenting!
Recipe Tips
Use ripe watermelon for the best flavor. Not sure how to choose the ripest of the bunch? Check its skin. A dull, matte skinned watermelon means its ripe. And that round spot where the watermelon stem is located? Make sure it’s a deep yellow or orange color which means it’s ripe and sweet. A pale white spot means it’s not yet ripe and won’t be as sweet.
Also, a heavier watermelon means it’s already juicy and ripe, so pick it up to check for ripeness. Third, tap or knock on the watermelon! No kidding! A deep hollow sound means it’s already perfectly ripe.
Finally, check the skin. A ripe watermelon should have “webs” or “wedding” (called sugar spots) which mean the fruit is extra sweet.
Substitutions & Alternatives
- If strawberries are hard to find or if you prefer a more budget-friendly alternative, you can swap it with mangoes, apples, grapes or kiwis. Just cut them the same size as the watermelon for that perfectly-sized forkful!
- Some feta cheese tend to be on the saltier side. If you’re cutting back on salt, you can swap half of the feta cheese with your favorite local kesong puti.
Storage
Making this ahead of time? Wrap it tightly and store in the fridge until you’re ready to serve. Leftovers? While it can last up to 1 to 2 days in an airtight container, it’s best to serve this within the first 24 hours while it’s at its best texture.
Made this recipe? Let us know how it went in the comments below!