Recipe: Watermelon-Tomato Salad with Herbs and Feta


The fun of this watermelon-tomato salad is the shape. If you have beautiful heirloom tomatoes, slice them into rounds. Then you could use a melon baller to make watermelon balls. Or slice the tomatoes into wedges. Try it as part of this All-Local Dinner Party Menu.

Here’s a version with melon balls and sliced green zebras:

Here’s a version with Sun Golds, where people added the feta at the table. (We had some lactose intolerant diners that evening.)

Recipe: Watermelon-Tomato Salad with Herbs and Feta

Recipe: Watermelon-Tomato Salad with Herbs and Feta


  • 2 pints Sun Gold tomatoes
  • 5 cups Sugar Baby or seedless watermelon
  • 6 to 8 ounces feta cheese or a feta-like cheese from the market
  • Mint
  • Basil
  • Extra virgin olive oil
  • Salt and pepper


  1. If you have Sun Golds, cut the tomatoes in half; if you are using heirlooms, slice into wedges or rounds.
  2. Cut the watermelon into 1-inch squares or use a melon-baller to make orbs.
  3. Cut the feta into 1/2-inch squares.
  4. Slice the mint and basil into chiffonade by rolling the leaves up into cylinders and slicing them into long shreds.
  5. Layer the salad:Tomatoes and watermelon, then feta, then herbs. Make another layer if you need to.
  6. Drizzle with olive oil and sprinkle with salt. Grind fresh pepper over the salad just before serving.




About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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