Tomato and Watermelon Salad with Feta and Basil
This salad combines the sweetness of juicy watermelon with the savory depth of ripe tomatoes, the creaminess of feta cheese, and the freshness of basil. It’s light, hydrating, and perfect as a side dish for grilled meats, seafood, or simply enjoyed on its own.
Time
Prep time: 15 minutes
Total time: 15 minutes
Servings: 4
Ingredients
3 cups seedless watermelon, cut into cubes
2 cups ripe cherry tomatoes (halved) or heirloom tomatoes
1 small cucumber, sliced
½ cup feta cheese, crumbled
¼ cup fresh basil leaves, torn or thinly sliced
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze or vinegar
1 tsp honey (optional, enhances sweetness)
Salt & freshly cracked black pepper, to taste
Instructions
Prepare the base: In a large salad bowl, combine watermelon cubes, cherry tomatoes, and cucumber slices (if using).
Add the cheese: Sprinkle crumbled feta evenly across the salad.
Make the dressing: Whisk olive oil, balsamic glaze (or vinegar), and honey in a small bowl. Season with a pinch of salt and black pepper.
Dress & toss: Drizzle the dressing over the salad and gently toss to combine without breaking the watermelon cubes.
Finish fresh: Garnish with torn basil leaves and serve immediately for best flavor.
Notes & Tips
For extra crunch, add toasted pine nuts or pumpkin seeds.
Use yellow or purple heirloom tomatoes for a colorful twist.
If making ahead, keep the dressing separate and mix just before serving to avoid watery salad.
A sprinkle of chili flakes adds a gentle kick if you like a little spice.
Frequently Asked Questions
Q: Can I use goat cheese instead of feta?
A: Yes — goat cheese adds a tangy creaminess and works beautifully.
Q: How long does this salad keep?
A: Best enjoyed fresh, but it can be refrigerated for up to 1 day. Drain any excess liquid before serving leftovers.
Q: Can I make it vegan?
A: Yes — substitute feta with vegan feta or cubes of avocado.
Nutritional Information
Calories: 170
Protein: 4 g
Fat: 9 g
Carbohydrates: 20 g
Fiber: 2 g
Sugar: 16 g
Sodium: 250 mg