Watermelon, Tomato and Feta Salad
This watermelon, tomato, and feta salad is summer in a bowl! Salty and sweet salad with juicy watermelon, the best tomatoes you can find, and salty feta.
Now is the time to make this watermelon, tomato, and feta salad. Make it only when the tomatoes are so juicy that you can’t help but salt a few slices and eat them as you make it.
With cold, juicy watermelon and salty feta—YUM! It’s such a good mix of sweet and salty and one of my favorite side dishes this time of year.
I’ve been on a big feta kick after spending the beginning of the summer in Greece. Funny enough, a friend who went to Greece a few years ago asked me as soon as I got back– how much feta are you eating now that you went to Greece?
Ha, yes. Even as someone who doesn’t eat that much dairy, I’ve found a love in good feta. I use it in other recipes I have shared over these past few months: my Greek orzo salad, traditional Greek salad, Mexican street corn pasta salad, watermelon, feta and bulgur salad, and my Farmer’s Market salad.
That’s a lot of good summer eats. And now, my last (for now) feta summer recipe– this watermelon, tomato and feta salad.
Ingredient Notes
As with most produce recipes, this one is only as good as the produce you use. A mealy tomato won’t taste as good as a ripe one, and the same goes for the watermelon!
I prefer feta packed in brine, like Bulgarian or Greek feta. I find it at Trader Joe’s, but you can also find it at most grocery stores in the cheese department.
I add in a few sprigs of fresh basil leaves for color and flavor, but other fresh herbs would work as well– like fresh mint leaves!
For acidity, I like just a splash of white balsamic vinegar. The sweeter flavor complements the tomatoes, and I like that it doesn’t discolor the watermelon, tomatoes, and feta.
How to Make this Watermelon, Tomato, and Feta Salad
Cut the Watermelon and Tomato
Cut the watermelon and tomato into 1-inch pieces and place in a non-reactive bowl, like a glass bowl. Add the salt and let stand 5 to 10 minutes to help draw out the juices from the tomatoes and watermelon.
Add the dressing
Whisk together the oil and vinegar, then gently toss with the feta and basil leaves.
Tips for Success
Ripe tomatoes will make or break this salad. I like using heirloom tomatoes that I find at the market this time of year, but you don’t have to. Cherry tomatoes or grape tomatoes can be substituted in a pinch if you can’t find good beefsteak tomatoes.
I use a mini seedless watermelon for ease, though you can use any watermelon. Using yellow tomatoes and/or a yellow watermelon also makes for an eye-popping salad!
After salting, let the watermelon and tomatoes sit for 5-10 minutes to help release the juices and natural sweetness.
More Summer Tomato Recipes
More Watermelon Recipes
If you make this watermelon, tomato, and feta salad, make sure to come back to leave a rating and a comment. Seeing you make my recipes makes my day, and your feedback helps other readers.
Watermelon, Tomato and Feta Salad
Equipment
Ingredients
- 4 large heirloom tomatoes, cored and cut 1-inch cubes
- 4 cups cubed seedless watermelon
- 1/2 teaspoon salt
- 1 cup cubed feta cheese
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar or white balsamic vinegar, preferred
- Fresh basil leaves, for garnish
- Freshly ground black pepper
Instructions
- Combine the cubed tomatoes and watermelon in a large, nonreactive bowl, like a glass mixing bowl, and toss gently to combine. Add 1/4 teaspoon salt and let stand for 5 to 10 minutes.
- Whisk together the oil and vinegar and drizzle over the cubed tomatoes and watermelon. Add the feta and basil and toss. Taste, adding more salt as needed. I usually add another 1/4 teaspoon of salt, but it depends on the saltiness of your feta.Â
- Divide and serve. I like adding freshly ground black pepper on top before serving.Â