Side Servings

Watermelon and feta salad with basil-infused oil

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Serves 4 (starter-sized portions)
15 minutes

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  • For the basil-infused oil
  • 1 cup green basil leaves, plus extra to garnish
  • 1/2 cup cold-pressed virgin olive oil
  • For the salad
  • 4 cups cubed watermelon
  • 1 cup sliced goat\\\'s-milk feta
  • 3 T caper berries
  • 2 T pumpkin seeds, roasted
  • purple basil leaves, to garnish
  • sea salt and freshly ground pepper

To make the basil-infused oil:
Prepare an ice bath with chilled water and ice cubes. Submerge 1 cup fresh basil leaves briefly in boiling water and remove using a slotted spoon before immediately plunging the leaves into the ice bath.

Dry the blanched leaves on kitchen paper, then add, along with the olive oil, to a blender and blend until the leaves are finely chopped.

Tip the contents of the blender into an oil filter over a jug and leave until the oil has dripped through the filter and you are left with clear, emerald green basil-infused oil.

Use this oil within 2 weeks.

To make the salad:
Arrange the watermelon, feta, caper berries and pumpkin seeds on four plates. Scatter the extra green and purple basil leaves over. Dress the salads with basil-infused oil just before serving and season to taste.

Mariana Esterhuizen is the owner-chef of Marianas Home Deli and Bistro in Stanford. You can call her on (028) 341 0272 if you have any queries about this recipe.


Mariana Esterhuizen

Recipe by: Mariana Esterhuizen

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