Go Back

Summer Fruit Salad with Basil and Sea Salt

This fruity salad combines ripe peaches and cooled watermelon, layered with fresh basil leaves and a light sprinkle of sea salt. The ingredients are gently mixed, allowing the natural juices to release and create a spontaneous, juicy dish with a vibrant, colorful appearance. It exhibits a soft, juicy textures with a slightly balsamic sheen and basil aroma throughout.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Calories: 80
Ingredients Equipment Method

Ingredients
  

  • 2 cups ripe peaches pitted and sliced
  • 3 cups watermelon cubes pre chilled
  • 1/4 cup fresh basil leaves roughly torn
  • 1/2 teaspoon sea salt coarse preferred

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Spoons

Method
 

  1. Arrange the sliced peaches and watermelon cubes in a large mixing bowl, spreading them evenly to showcase their vibrant colors.
  2. Gently tear the fresh basil leaves and scatter them over the fruit, creating a layered, aromatic appearance.
  3. Sprinkle the coarse sea salt evenly over the fruit and basil, allowing some salt crystals to sparkle on the surface.
  4. Using a large spoon, carefully toss the mixture just until the fruit releases some juices and the basil is evenly distributed, ensuring a spontaneous, juices-overflowing appearance.
  5. Allow the salad to sit for 2 minutes, letting the juices mingle and the flavors to meld, with visible pooling of fruit juices and basil aroma wafting up.
  6. Serve immediately in bowls, showing juiced-up fruit and basil leaves, with some juices dripping down and a glistening surface.