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Watermelon Heirloom Tomato Salad

What a refreshing salad for a mid-day or after school snack!

Yield: Makes 6 to 8 servings


8 cups 1-1/4-inch chunks seedless watermelon (about 6 pounds)

3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1-1/4-inch chunks (about 6 cups)

1 teaspoon (or more) fleur de sel or sea salt

5 tablespoons extra-virgin olive oil, divided

1-1/2 tablespoons balsamic vinegar

3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)

6 cups fresh arugula leaves or small watercress sprigs

1 cup crumbled feta cheese (about 5 ounces) or tofu

1/2 cup sliced almonds, lightly toasted

salt and pepper to taste


Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.

Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.

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