My Recipe Box

Tomato and Watermelon Salad with Feta


Serves 4

  • by from Fine Cooking
    Issue 118

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

  • 2 oz. lightly packed baby arugula (about 2 cups)
  • 2 cups cherry tomatoes, halved
  • 1-1/2 cups large-diced seedless watermelon
  • 1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
  • 3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
  • 1/4 cup fresh basil leaves, torn
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

nutrition information (per serving):
Calories (kcal): 130, Fat (kcal): 8, Fat Calories (g): 70, Saturated Fat (g): 3.5, Protein (g): 5, Monounsaturated Fat (g): 3.5, Carbohydrates (mg): 10, Polyunsaturated Fat (mg): 0.5, Sodium (g): 320, Cholesterol (g): 20, Fiber (g): 2,

Photo: Scott Phillips

This recipe ought to delight anyone who likes its constituent elements. Unfortunately, in our family one person hates watermelon and another hates arugula. I won't be making this salad again.

This was delicious! I took it to a party and everyone raved over it. The combination of salt and sweet plus the variety of textures made the finished dish much more than the sum of its parts.

This was fabulous. I loved it and my husband said it was a keeper. All the different flavors worked really well together. It was a perfect side dish for a hot summer night. I made the recipe exactly as written but I used the feta marinated in oil and spices in the jar. Delish!

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