Redstone Watermelon Basil Salad

Redstone Watermelon Basil Salad

Ingredients

• 4 cups seedless watermelon, cut into bite-sized cubes

• ¼ cup fresh basil leaves, torn or whole

• ⅓ cup feta cheese, crumbled

• 2 Tbsp Redstone Basil-Infused Olive Oil

• 1–2 Tbsp Redstone Rosé Watermelon Balsamic Vinegar (to taste)

• Flaky sea salt, to taste

• Fresh cracked black pepper, to taste

Optional Add-Ins

• Thinly sliced cucumber

• A handful of arugula

• Toasted pine nuts or pistachios

Instructions

1. Arrange the watermelon cubes in a shallow serving bowl or platter.

2. Scatter fresh basil leaves evenly over the watermelon.

3. Drizzle with Redstone Basil-Infused Olive Oil, allowing it to lightly coat the fruit.

4. Finish with a gentle drizzle of Redstone Rosé Watermelon Balsamic for a bright, subtly floral sweetness.

5. Sprinkle with crumbled feta, flaky sea salt, and freshly cracked black pepper.

6. Gently toss just before serving, or leave layered for a beautiful presentation.

Serving Tip

Serve chilled as a refreshing summer side, a light lunch, or an elegant starter. This salad pairs beautifully with grilled chicken or seafood,