Watermelon Tomato Salad
Juicy cubes of watermelon and tomato mingle with briny feta and a whisper of balsamic for a salad that’s as refreshing as it is bold. With delicate shallots and a finishing touch of Maldon salt, every bite is a playful balance of sweet, salty, and tangy—summer simplicity dressed with elegance.
Serves 4
Ingredients
- 3 cups watermelon (cut into 1" cubes)
- 1 shallot (thinly sliced)
- 1 beefsteak or heirloom tomato (cut into 1" cubes)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 cup feta (crumbled)
- Maldon salt and black pepper (freshly ground black pepper)
- 6 cups watermelon (cut into 1" cubes)
- 2 shallot (thinly sliced)
- 2 beefsteak or heirloom tomato (cut into 1" cubes)
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cups feta (crumbled)
- Maldon salt and black pepper (freshly ground black pepper)
- 15 cups watermelon (cut into 1" cubes)
- 5 shallot (thinly sliced)
- 5 beefsteak or heirloom tomato (cut into 1" cubes)
- 10 tablespoons olive oil
- 5 tablespoons balsamic vinegar
- 5 cups feta (crumbled)
- Maldon salt and black pepper (freshly ground black pepper)
- 30 cups watermelon (cut into 1" cubes)
- 10 shallot (thinly sliced)
- 10 beefsteak or heirloom tomato (cut into 1" cubes)
- 20 tablespoons olive oil
- 10 tablespoons balsamic vinegar
- 10 cups feta (crumbled)
- Maldon salt and black pepper (freshly ground black pepper)
Directions
- To a large bowl, add watermelon, shallot, tomatoes, salt, pepper, olive oil, and balsamic.
- Toss until evenly coated. Platter and garnish with crumbled feta.