Tomato Watermelon Salad Recipe
Juicy watermelon and ripe tomatoes meet salty feta, fresh herbs, and a bright lime dressing. It’s crisp, sweet-savory, and refreshing.
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Servings:
Ingredients
Main Ingredients
- 4 cup seedless watermelon, cut into bite-size cubes well-chilled if possible
- 2 cup ripe tomatoes, chopped or wedged use mixed colors if available
- 1 cup English cucumber, halved and thinly sliced
- 0.33 cup red onion, very thinly sliced quickly rinse under cold water to mellow
- 0.5 cup feta cheese, crumbled
- 0.33 cup fresh mint and basil, chopped loosely packed; a mix is great
- 2 tbsp extra-virgin olive oil
- 1.5 tbsp fresh lime juice lemon works too
- 1 tsp honey balances acidity
- 0.75 tsp kosher salt halve if using fine salt
- 0.25 tsp freshly ground black pepper
- 1 tbsp balsamic glaze optional, for drizzling
Instructions
Preparation Steps
- Chill the watermelon and tomatoes so the salad is extra crisp.
- Whisk olive oil, lime juice, honey, salt, and pepper in a small bowl.
- Combine watermelon, tomatoes, cucumber, and onion in a large mixing bowl.
- Pour the dressing over the bowl and gently toss to coat.
- Fold in feta, mint, and basil just until evenly dispersed.
- Finish with a light drizzle of balsamic glaze, then serve right away.
Notes
Variation: Add thinly sliced jalapeño for gentle heat, or swap feta with fresh mozzarella pearls. For extra crunch, sprinkle toasted pistachios. Storage: This salad is best within 2 hours. If prepping ahead, keep dressing separate and toss just before serving.
This recipe is an original creation inspired by classic Tomato Watermelon Salad Recipe flavors. All ingredient ratios and instructions are independently developed.