Tomato and Watermelon Salad
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 4 to 6large tomatoes, ideally heirloom varieties, cut into 1¼-inch cubes
- 1small seedless watermelon, cut into 1¼-inch cubes
- 1teaspoon kosher salt
- ¼cup extra-virgin olive oil
- 2tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper to taste
- 1cup feta cheese, torn into large crumbles
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
194 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 5 grams protein; 788 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
- Step 2
Whisk together the oil and vinegar and season with salt and pepper to taste.
- Step 3
Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.
Private Notes
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Cooking Notes
Leslie J
I first salt the watermelon and tomatoes for 30 min in a colander then toss with a scant bit of dressing and serve on top of a mound of arugula topped with a handful of slivered almonds. Summer heaven.
Mike Matulis
Several people mentioned mint, but I think fresh basil is better. You don't have to use a lot and cut it into thin slivers. Basil, tomato and watermelon -- what could be more summery?
Mark
Used local cherry tomatoes (various colors) halved - much less soupy. Used lots of basil from our garden. Very nice salad.
April
I cut the watermelon up early and put in the salad bowl. Also cut up the cherry tomatoes and put into a separate bowl. Drained both before serving,mixed together, roughly chopped some fresh basil from the garden, poured over the o&V, and feta, and done. Went over really well. At this time of the year, just perfect. Light, fresh, and tasty. Will make again.
Joel Nydahl
This sounds delicious. But I hate recipes like this that invite a guessing game: How large is a "large" tomato? How small is "small" seedless watermelon? Can't we have volume or weight given? I know. I know. Specifics are not always simpodrtant. But some kind of guideline would be helpful.
Jeffrey McLaughlin
This is so good its gone before anyone appreciates your well cubed tomatoes and watermelon, so I just roughly chop up the watermelon and tomatoes these days. Almost any feta works so don't beat yourself up trying to find Bulgarian feta. Same is true of the tomatoes-best ones you can get work just fine. Make sure the watermelon is cold, however as it makes the salad more delectable on a warm summer day.
Judith Norman
When I make this I add something bitter like arugula or red onions. It also benefits from a sprinkling of mint.
Lilly
This was ridiculously easy and ridiculously good! Everyone was very impressed when I made this for a bbq. I added chopped kalamta olives and fresh mint on top. Heaven.
Caroline M
A similar salad (similar in taste) is to simply slice red grapes (seedless) in half, slice cherry tomatoes in half--use equal parts grapes and tomatoes, add a good feta and dress with a raspberry vinaigrette.
Ellen Fuss
Great combination of flavors perfect for a summer barbecue. Yes there are a ton of variations on this salad but start with this basic one and add anything else you wish. Delicious as is. Use a great feta cheese. There aren't many ingredients so they all need to be top notch.I cut my watermelon and tomatoes in advance and kept them separate in the refrigerator and proceeded with the recipe just before serving.
Pat
I agree with Joel, who is asking for more specifics about size and volume of ingredients - it would be so helpful.
Francesca
Ricotta salata is nice, too, instead of feta. Tomatoes and watermelon are so delicious together.
Chef Carlos
I added fresh basil and mint because the salad needed color and the extra flavor, might consider adding thin sliced red onion next time. Very tasty salad, the feta really is a nice contrast to the watermelon
Jochen
1:1 amount tomatoes and watermelon, keep it very cool until the very last moment, then salt only before you serve, not earlier !
I like the dressing combined with very thinly chopped and fried bacon (4-5 oz when fresh, less when fried)- gives a crispy touch, 1 shallot chopped.
Works as well with goat cheese instead of feta.
Gail
I love adding cukes to this. I too toss together without dressing for a while and then drain. It really is summer in a bowl!
Sheri
I cook for two. Measurements would be most helpful. I’m going to assume relatively equal amounts of watermelon & fruit.
Paris Z 🇬🇷
Bulgarian feta??? Next time you make a carbonara, try a Mexican Pecorino.
Anne
My favorite: 2:1 watermelon to tomato Drain both handful shaved red onion Handful this sweet red pepper ribbons Small medium heat fresh pepper, de seeded and sliced super thin to taste Large hand full: Mint, basil, chive chervil, mixed or any preference combo Sweet white wine vinegar, aged jerez vinegar or lime juice Fete crumbles, or ricotta Fresh cracked Black pepper or salt to state Top with scattered herbs
Rachel
This looks delicious, but with so much water and so few macronutrients, I'm surprised to see it included as a dinner idea in this week's Five Weeknight Dishes. Does anyone have favorite, more substantial pairings that go well with this recipe?
Naomi Weisberg Siegel
Buying heirloom tomatoes at my supermarket is a crapshoot, so I used the red "hothouse" tomatoes from Costco plus about a quarter of one of their seedless (not individual) watermelons. I used balsamic vinegar because I was all out of sherry vinegar, and the best feta the supermarket had. I liked the result a lot, but it could have used some green (basil leaves?) -- if I'd had green-striped or yellow heirloom tomatoes, it would have been prettier. No complaints about the taste, though.
meinmunich
Set out to make the other watermelon/tomato Greek salad until I realized that I was out of required black olives. So I went with this recipe instead. So simple and so good!!!!
Lizzy
I used a goat mozzarella that was perfect here, also arugula for color like others suggested and also avocado to give a bit of weight and heartiness for a well rounded lunch
Diorellish
I like to add thin wedges of tomatillos to this, for both their color and their sharp tartness amidst all the sweetness. Also, sherry vinegar is key for that mellow note.
Rocky Hafdahl
needs some cayenne, which adds a bite
Elena
This was pretty good, but I agree with folks' advice to salt at the last minute - I didn't, and it got predictably soupy. I also used balsamic instead of sherry vinegar (couldn't find the latter), and I think it would have benefited from the sherry. Be generous with the mint. Will make again.
Dianae
Nice and easy on a hot humid evening when being in the kitchen is not the place you want to be. I added a few slices of spanish chorizo and topped with a mound of kim chi for some added zip and body. Delicious! Will make again.
Ryan Russell
Added fresh basil and replaced sherry vinegar with balsamic vinegar
redheadcanuck
Sooooo beautiful. I cut up cukes, cherry tomatoes, peppers and watermelon into small, dice sized pieces and set them aside until dinner. Tossed with salt just before I made the dressing and then added in fresh basil, mint and parsley. An absolute winner.
Christa
Made this with cherry tomato compote, which was goodz simple, and refreshing.
citymombt
Too much oil in the dressing for my taste re a light watermelon salad. I would look to one of the other watermelon salads and go from there. I ended up adding a flavored balsamic -
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