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Watermelon, Heirloom Tomato and Feta Salad

Maren Caruso

Servings: 6 to 8

Watermelon might seem like an unexpected match for the tomatoes and cheese in this salad, but the fruit’s sweetness complements the salty, creamy notes in the feta. For a pretty presentation, thinly slice the tomatoes, feta, and watermelon and arrange them in layers, or make the slices bite-size and skewer them for an appetizer.


  • 2 large yellow tomatoes (about 1-1/4 pounds), cored and cut into 3/4-inch pieces 
  • 1 lb. seedless watermelon, trimmed of rind and cut into 3/4-inch pieces
  • 2 Tbs. chopped fresh mint
  • 6 Tbs. extra-virgin olive oil
  • 1-1/2 Tbs. red-wine vinegar
  • Kosher salt
  • 1/4 tsp. crushed red pepper flakes
  • 8 oz. feta, cut into 3/4-inch pieces
  • Coarse sea salt (optional)


  • Combine the tomatoes, watermelon, and mint in a large serving bowl. In a small bowl, whisk together the oil, vinegar, 1 tsp. salt, and the red pepper flakes. Pour over the tomato mixture and toss well. Let the mixture sit for 15 minutes at room temperature. Fold in the feta and toss well.
  • Serve, sprinkled lightly with the coarse sea salt, if using (use about 1/2 tsp. – it adds a bit of texture); this salad can sit for 1 to 2 hours at room temperature.


Rate or Review


  • FSO | 07/31/2011

    Absolute heaven on a sweltering hot summer day, when the sweetness of watermelon and garden fresh tomatoes are sliced with the sharp contrast of salty feta and red wine vinegar!

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