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Watermelon, Tomato, and Feta Salad

Watermelon, Tomato, and Feta Salad

Sweet watermelon, ripe tomatoes, briny feta, and fresh herbs make a bright mediterranean-style salad for warm-weather meals. A simple lime and olive oil dressing keeps the flavors clean, juicy, and refreshing.

Prep: 20 min · Total: 20 min · Serves: 6

Ingredients

  • 0.25 cup fresh basil leaves (torn)
  • 0.25 tsp kosher salt
  • 2 tbsp extra-virgin olive oil
  • 6 cups seedless watermelon (cut into 1-inch cubes)
  • 4 oz feta cheese (crumbled)
  • 3 cups ripe tomatoes (cut into wedges or large chunks)
  • 0.25 cup red onion (thinly sliced)
  • 0.25 cup fresh mint leaves (torn)
  • 0.25 tsp black pepper (freshly ground)
  • 2 tbsp fresh lime juice

Instructions

  1. Place a large cutting board on a damp towel to keep it steady, then use a sharp chef's knife to cut the seedless watermelon into 1-inch cubes for about 5 minutes; the pieces should be bite-size and mostly even so they mix without breaking apart.
  2. Use the same cutting board and chef's knife to cut the ripe tomatoes into wedges or large chunks for about 3 minutes; transfer any excess tomato juices to the salad bowl because they will flavor the dressing.
  3. Add the 0.25 cup thinly sliced red onion to a small bowl of cold water and let it stand at room temperature for 5 minutes to mellow its sharpness, then drain it well in a fine-mesh strainer.
  4. In a large chilled serving bowl, whisk the 2 tbsp extra-virgin olive oil, 2 tbsp fresh lime juice, 0.25 tsp kosher salt, and 0.25 tsp freshly ground black pepper for about 30 seconds, until the dressing looks glossy and slightly thickened.
  5. Add the 6 cups cubed watermelon, 3 cups tomato wedges, and drained red onion to the serving bowl, then use a wide rubber spatula to fold gently for about 1 minute; the fruit should be coated but not crushed.
  6. Sprinkle the 4 oz crumbled feta cheese, 0.25 cup torn fresh mint leaves, and 0.25 cup torn fresh basil leaves over the salad, then fold gently with the rubber spatula for 30 seconds so the herbs are evenly distributed and the feta remains in visible crumbles.
  7. Let the salad stand at cool room temperature for 5 minutes before serving so the juices mingle; if the kitchen is warm or you are holding it longer, cover the bowl and refrigerate for up to 30 minutes to keep the watermelon crisp.
  8. Taste a tomato and watermelon piece with a clean spoon, then adjust only if needed with a small pinch of salt or a few grinds of black pepper; serve immediately in a shallow platter with the watermelon, tomatoes, feta, and herbs clearly visible.

Nutrition (per serving)

  • Calories: 156
  • Protein: 5 g
  • Fat: 9 g
  • Carbohydrates: 17 g
  • Fiber: 2 g
  • Sugar: 13 g
  • Sodium: 317 mg

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