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