Watermelon and Tomato Salad

Yield: 10-12 Cups

Watermelon is frequently used in summertime fruit salads, but rarely has a starring role.
In this salad, watermelon is the star and tomatoes have a supporting role. The salad is a
balance of sweet from the watermelon, salty from the olives and feta cheese, and sour
from champagne vinegar. Basil and mint bring an herb freshness and cayenne pepper just
a touch of heat.

Enjoy this refreshing summer salad while the ingredients are at their peak.


English cucumber diced
small red onion thinly sliced
2 T Champagne vinegar or other wine vinegar
1 t sugar
t salt
pinch cayenne
8 C diced seedless watermelon
2 tomatoes diced
C kalamata olives coarsely chopped
C basil chiffinaded
C mint finely chopped
C feta cheese diced
2 T extra virgin olive oil

Place onion and cucumber in a small bowl. Mix the vinegar, sugar, salt and cayenne in
a small bowl and than pour over the cucumber and onions. Mix gently and set aside to
pickle while you prepare the rest of the ingredients.

In a large bowl, add the watermelon, olives, basil and mint along with the cucumber/
onion mixture and liquid. Mix all together. Add the feta cheese and drizzle on the olive
oil. Gently mix just to combine. Serve immediately.


Recipe by David Musial


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This page last modified
September 11, 2010.