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Watermelon, Thai Basil and Mint Salad

Watermelon, Thai Basil and Mint Salad

By OcadoLifePublished on 20 May 2025A celebration of the juicy, refreshing fruit, this Watermelon, Thai Basil and Mint Salad has been expertly infused with vibrant Vietnamese influences by chef and author Thuy Diem Pham: “Watermelon is so versatile. Some of the best pickles I’ve had are made from its rind, the juiciest drinks from its flesh, and now, this gorgeous salad! The dressing is a sweet-savoury game-changer inspired by nước chấm – a popular dipping sauce.” Stir leftover garlic paste into butter to make faff-free garlic bread, mix with mayo for dunking or use in barbecue marinades.
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Time and servings

10 minsTotal time
6Servings
10 minsPrep time

Ingredients

  • 1kg watermelon, cut into 2.5 cm cubes
  • 1 small red onion, finely sliced
  • 1 (25g) pack Thai basil, chopped
  • 50ml fish sauce
  • 50ml pomegranate molasses, plus extra for drizzling
  • 50ml roasted sesame oil
  • 2 tsp roasted garlic paste or 1 garlic clove, finely chopped
  • 3 mint sprigs, leaves picked
  • 1 red chilli, finely sliced (optional)
  • 50g crispy fried onions

Method

  • Step 1

    In a large bowl, combine the watermelon, red onion and Thai basil.

  • Step 2

    Mix together the fish sauce, pomegranate molasses, sesame oil and garlic, then pour the dressing over the salad and toss until everything is well coated.

  • Step 3

    To serve, add an extra drizzle of pomegranate molasses and top with the mint leaves, sliced chilli (if using) and crispy fried onions.