Raw Beetroot and Watermelon Salad with Feta & Basil
This raw beetroot and watermelon salad is the ultimate refreshing summer salad recipe — crisp, colorful, and bursting with flavor. Juicy watermelon meets earthy raw beets, creamy feta, crunchy pumpkin seeds, and fragrant basil, all tossed in a sweet-tangy maple balsamic dressing. Naturally vegetarian, gluten-free, and easy to make vegan. Perfect for hot days, BBQs, or when you need a quick, no-cook healthy salad idea.
Ingredients
For the Salad:
- ½ small seedless watermelon - diced
- 3 raw beetroots - peeled and shredded
- 1/2 cup/3.5oz (100g) feta cheese - or vegan feta, crumbled
- 5 tablespoons pumpkin seeds - or seeds of choice
- 1 bunch fresh basil or cilantro - chopped
For the Maple-Balsamic Dressing:
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 tablespoon lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 2 tablespoons avocado oil or olive oil
Instructions
- Make the dressing: In a small bowl or jar, whisk together the thyme, oregano, lemon juice, balsamic vinegar, maple syrup, and oil. Set aside.
- Assemble the salad: Add the shredded raw beets and diced watermelon to a large mixing bowl.
- Add dressing and toss: Drizzle with a couple of tablespoons of dressing, add chopped herbs and pumpkin seeds, and toss gently to coat.
- Finish and serve: Add the crumbled feta (or vegan feta) just before serving. Toss lightly and serve immediately.
- Pro Tip: Keep the dressing separate until ready to eat if you’re meal-prepping — it helps keep everything crisp and fresh!
Notes
Variations
- Vegan version: Use vegan feta or diced avocado instead of dairy feta.
- Citrus twist: Swap lemon juice for orange juice and add a sprinkle of zest.
- Protein boost: Add cooked quinoa or lentils for a hearty lunch.
- Spicy edge: Mix in a pinch of chili flakes or cayenne.
- Mediterranean flair: Add olives, cherry tomatoes, and extra basil.