![Country Panzanella With Watermelon Dressing](https://static01.nyt.com/images/2021/06/09/dining/07watermelonrex/merlin_188346429_09300964-0f19-44d9-b4fe-65f4595fa7ef-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Tomato and Watermelon Salad
![Tomato and Watermelon Salad](https://static01.nyt.com/images/2022/08/08/dining/SS-Tomato-and-Watermelon-Salad/SS-Tomato-and-Watermelon-Salad-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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
Preparation
- 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
Cooking Notes
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.
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?
Used local cherry tomatoes (various colors) halved - much less soupy. Used lots of basil from our garden. Very nice salad.
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.
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.
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.
When I make this I add something bitter like arugula or red onions. It also benefits from a sprinkling of mint.
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.
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.
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.
I agree with Joel, who is asking for more specifics about size and volume of ingredients - it would be so helpful.
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.
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
Ricotta salata is nice, too, instead of feta. Tomatoes and watermelon are so delicious together.
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!
I have named this "The Best I Have Ever Had Summer Salad!!" Thank you, Sam Sifton!!
I was skeptical of the combination of ingredients. I was pleasantly surprised how the different flavors came together. Lots of good suggestions in the notes for carrying it further. But delicious and refreshing as it is. Will definitely make again before summer ends.
This is the best salad i’ve ever made. Every single person I’ve made it for I’ve had to give the recipe to.
Just riffed on this recipe wanting to use up some leftovers in the fridge. Used watermelon, tomatoes, fresh peach,fresh corn, feta, basil and mint, with OO, S&P, with a splash of champagne vinegar . Yum, then added some plain yogurt for a bit of protein. What a delightful lunch salad. Some walnuts would also be great!
Simple; perfect; don't mess with it.
Made this for a dinner party last night and it was very popular BUT I added fresh mint from my garden and that was a huge improvement. Several people commented on the mint specifically, so something to consider if you have it on hand.
I forgot to mention that I also used some multicolored grape tomatoes and it was really nice for presentation and a little textural variety.
I cook for two. Measurements would be most helpful. I’m going to assume relatively equal amounts of watermelon & fruit.
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
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?
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.
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!!!!
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
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.
needs some cayenne, which adds a bite
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