This Watermelon Salad recipe originated from Wilson Farms in Lexington, Massachusetts. It came by way of my dear friends Brett and Erin Blake.

Watermelon Salad

I originally wrote this post on August 18, 2008. It was the first recipe posted on A Bountiful Kitchen.  The post included the first paragraph above, and the photo just above this paragraph. The recipe (below)  has been left exactly as it was posted. What a long way we have come since this first post!

I’m not sure why I chose this to be the first recipe post on A Bountiful Kitchen? Maybe it was because I had recently taken a photo of this salad for a dinner/recipe group. The original photo (above)  was taken with a little point and shoot camera at night, with a flash. A year later I graduated to a Canon DSLR (digital single lens reflex camera). 

Watermelon Basil Salad

What a fun ride this has been! Twelve years and over 800 posts later, I still love sharing recipes. Thanks for following along and for all of your support over the years. I cannot  begin to express my gratitude for support from Grant, our family, and dear friends. And of course, all of our readers, like you, who have made and shared ABK recipes with your own families. Thank you from the bottom of my heart!


Watermelon Salad with Goat Cheese and Fresh Basil

Author: Si Foster
Course: Dinner, lunch
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12
A fresh and easy watermelon salad!


  • 1/2 seedless watermelon, cubed
  • 1 log goat cheese
  • 1 bunch basil, thinly sliced
  • 1 bunch scallions, chopped (optional)


  • Mix watermelon, basil and scallions, place in bowl. Sprinkle with goat cheese. Garnish with basil sprigs.

Did you make this recipe?

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