Quick and Easy

Watermelon, peach and basil salad with balsamic dressing

This watermelon salad recipe is a winner! As well as being dairy and gluten-free (so it's perfect for sharing with everyone at the table), it can be whipped up in just 10 minutes. How easy is that?
Watermelon and basil salad

For Sophie Gray’s best watermelon tips and tricks, go to In season with Food magazine: watermelon.



1.In a small bowl whisk together the oil and vinegar and set aside.
2.In a large bowl toss the watermelon, peaches, basil and spinach until mixed. Add the oil and vinegar dressing and transfer to a serving dish.
3.Crush the hazelnuts with the flat side of a knife or place in a small resealable plastic bag and bash with a rolling pin. Scatter on the hazelnuts and serve.
  • Serves 4-6. – You could use a mix of spinach and kale, or a mesclun salad blend. Canned peaches can be used; go for those in juice – not syrup – and drain well. – To add a salty, creamy element, try adding some crumbled feta cheese just before serving. PER SERVE Energy 139kcal, 581kj • Protein 3g • Total Fat 7g • Saturated Fat 1g • Carbohydrate 15g • Sugars 15g • Fibre 4g • Sodium 9mg

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