Tomato and Watermelon Salad

By Sam Sifton

Tomato and Watermelon Salad
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
5(2,986)
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 6large tomatoes, ideally heirloom varieties, cut into 1¼-inch cubes
  • 1small seedless watermelon, cut into 1¼-inch cubes
  • 1teaspoon kosher salt
  • ¼cup extra-virgin olive oil
  • 2tablespoons sherry vinegar
  • Kosher salt and freshly ground black pepper to taste
  • 1cup feta cheese, torn into large crumbles
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

194 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 16 grams sugars; 5 grams protein; 788 milligrams sodium

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
2,986 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.

Jared F

This is awesome and very different flavor combo. Definitely a dance for the taste buds. The flavors are all so strong that the feta actually balances without taking over even in chunks. I did deseed the tomatoes but otherwise went with the script. Keeper!

Charby

If you can find the creamier French sheep milk feta, (Valbreso is one I love) it takes it to a new level!

JAN

I like to add arugula, red onion and mint or basil

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