Ingredients

• 2 Tbsp. fresh lime juice
• 1 Tbsp. fish sauce
• 1 1/2 tsp. sugar
• 2 sprigs basil, plus leaves for serving
• 1/2 (6-lb.) baby seedless watermelon, rind removed, flesh cut into irregular bite-size pieces (about 6 cups)
• 1/4 cup salted, dry-roasted peanuts
• 2 Tbsp. extra-virgin olive oil
• Flaky sea salt

Instructions

1. Stir lime juice, fish sauce, sugar, and 1 Tbsp. water in a large bowl until sugar is dissolved. Lightly crush 2 basil sprigs by scrunching up in your hand and add to dressing along with watermelon; toss gently until coated.
2. Transfer watermelon salad to a platter, leaving basil sprigs behind. Top with peanuts and basil leaves, drizzle with oil, and season with salt.