Watermelon SaladSummer is in full swing and that means it’s farmer’s market season!  This salad was created with fresh finds from our local market and our backyard garden. The best part though?  It came about spontaneously and it’s super simple to make.  I devoured it for lunch, but it would also make a great dinner side dish for your next backyard BBQ.  Enjoy!

Watermelon and Tomato Salad
This refreshing summertime salad is perfect for a light lunch or as a main dish accompaniment for your next backyard grill out
Recipe type: Salad
Serves: 4 - 6
  • 1 seedless watermelon
  • 1 package (6 - 7) Campari tomatoes
  • 1 handful fresh basil
  • 1 handful fresh dill
  • ½ cup feta cheese
  • ⅓ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 TB Dijon mustard
  • Salt & pepper to taste
  1. Remove the rind from the watermelon, cut it into bite-sized chunks and toss into a mixing bowl.
  2. Slice each Campari tomato into 3 - 4 slices and toss into the same mixing bowl.
  3. Roll the basil leaves together and chiffonade them into thin strips, add to the watermelon and tomato mixture.
  4. Chop the dill finely and also toss into the mixing bowl.
  5. In a separate small bowl add the oil, vinegar, Dijon mustard, and a dash of salt and pepper. Whisk the dressing until it's emulsified. Add more salt and pepper to taste.
  6. Drizzle the dressing over the salad and toss gently.
  7. Top the salad with the feta and serve! (Note, if you toss the feta with the dressing it tends to break apart and almost disappear. I find it better retains it's presence if you add it at the end.)


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