• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Watermelon and Tomato Salad

August 28, 2010 | Fruit, Salads

Let me just say up front today, I am not a fan of melon. I actually don’t really like any kind of melon, which is a shame because my CSA farm produces some of the juiciest, most enticing melons around. I feel really guilty when we don’t eat what’s shared with us from the farm, so in an effort not to waste food, I decided to make a savory salad with the Charleston Gray heirloom variety the farm sent to us this week and guess what? I liked it!This is a perfect summer salad, and should be made with fresh from the garden tomatoes when they are ripe and juicy. Other than marinating the onions in the dressing first to take the bite out of them (optional if you like strong onions), this comes together simply and quickly, perfect for a summer barbecue or picnic.

Watermelon and Tomato Salad with Feta and Herbs
Serves 8-10

2 tablespoons red wine vinegar
1 lemon, juiced
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 medium onion, thinly sliced
4 cups diced watermelon, seeds removed
4 cups diced tomatoes
1 small cucumber, peeled, seeded and diced
1 cup feta cheese, crumbled
1 tablespoon minced fresh oregano
1 tablespoon minced fresh mint

Combine vinegar, lemon juice, olive oil, salt and pepper in a small container and shake well to combine. Add onions and allow to sit for an hour in the dressing to mellow their flavor. Combine onions and dressing with all remaining ingredients and toss gently to combine. Let stand for 20 minutes for flavors to meld before serving. If made ahead, refrigerate, but bring to room temperature before serving.


2 Responses | TrackBack URL | Comments Feed

  1. […] at the height of watermelon and tomato season right now, perfect for making this dish! Click here for the full […]


  2. Thanks, Michele! I had always avoided this fruit and onion combo because the onions have always been added raw, without any time to marinate and lose their pungency. This salad is now on the menu next week, because you KNOW how many tomatoes and onions are in my kitchen, next to that enormous Charleston Gray!


Leave a Reply

About Michele

Restaurant Reviews

  • restaurant roundup
  • mccormick and schmicks lobster salad
  • acorn denver restaurant duck confit tom yum noodle bowl
  • tamayo
  • the-infinite-monkey-theorem-barrel-tasting-lab-collage-2
  • acorn denver saffron risotto with tomatoes basil-1
  • mustard's chili dog with a taste of fries

My Cookbooks


Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon baking balsamic basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime link meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele ~CH&L Profile~

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter


Help End Hunger

Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School

MyFreeCopyright.com Registered & Protected