Ingredients
Salad
- 8 cups field greens (or lettuce of choice)
- 2 cups diced watermelon
- 6 oz crumbled feta cheese
- 12 slices candied bacon, crumbled
Basil Vinaigrette
- 1 1/2 cups basil leaves
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic
- 1 tsp sugar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Basil Vinaigrette: Place the basil leaves, olive oil, red wine vinegar, garlic clove, sugar, kosher salt, and pepper in a blender or food processor. Blend the mixture until well combined and smooth, creating a flavorful dressing.
- Assemble the Salad: Divide the field greens evenly among four plates or bowls. Top each with the diced watermelon pieces, crumbled feta cheese, and candied bacon crumbles for a mix of sweet and savory textures.
- Dress the Salad: Drizzle each salad serving generously with the freshly blended basil vinaigrette. Serve immediately to enjoy the crispness and freshness at its best.
Notes
- You can prepare the candied bacon ahead of time and store it in the refrigerator for up to 3 days.
- If fresh basil is unavailable, you may substitute with fresh mint or parsley for a different herbaceous note.
- Adjust the sugar and salt in the vinaigrette according to your taste preferences.
- This salad is best served fresh, as the watermelon releases juice that can wilt the greens over time.
- For a vegan option, omit the feta cheese and replace candied bacon with maple-glazed tempeh or smoked tofu crumbles.
- Prep Time: 10 minutes
- Cook Time: 1 minute (for bacon preparation if making candied bacon from scratch)
- Category: Salad
- Method: Blending
- Cuisine: American
