Tomato and Watermelon Salad

By Sam Sifton

Updated July 30, 2015

  • Tomato and watermelon salad with cubes of cheese is piled into a shallow white bowl.
    David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
15 minutes
Rating
5(3,383)
Comments
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Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.

Featured in: How to Make a Perfect Summer Feast

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Ingredients

Yield:6 to 8 servings

  • 4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 ¼-inch cubes

  • 1 small seedless watermelon, cut into 1 ¼-inch cubes

  • 1 teaspoon kosher salt

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons sherry vinegar

  • Kosher salt and freshly ground black pepper to taste

  • 1 cup feta cheese, torn into large crumbles

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

21 grams carbs; 17 milligrams cholesterol; 194 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 2 grams fiber; 788 milligrams sodium; 5 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.

  2. Step 2

    Whisk together the oil and vinegar and season with salt and pepper to taste.

  3. Step 3

    Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.

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Ratings

5 out of 5
3,383 user ratings
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Comments

Leslie J

I first salt the watermelon and tomatoes for 30 min in a colander then toss with a scant bit of dressing and serve on top of a mound of arugula topped with a handful of slivered almonds. Summer heaven.

Mike Matulis

Several people mentioned mint, but I think fresh basil is better. You don't have to use a lot and cut it into thin slivers. Basil, tomato and watermelon -- what could be more summery?

Mark

Used local cherry tomatoes (various colors) halved - much less soupy. Used lots of basil from our garden. Very nice salad.

Jill Hawkins

Fantastic. DREAMBOAT summer salad!

DD

This was very disappointing. A wet mess even though I dressed it right before serving and let the ingredients give up water in advance. Sadly a waste of great home grown tomatoes

F. Horn

Incredibly delicious! I kept all the juices and sopped them up with day-old sourdough, torn into chunks, with fresh basil leaves. Added pickled sweet-onion slices. Very much like a Tuscan panzanella salad I had once in Italy.

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