Watermelon, Tomato and Mint Salad

I know what you're thinking..."that's an odd combination." You'll be surprised how the seemingly disparate flavors of sweet, sour, bitter, and salty can actually be harmonious. One hint is that the melon should be chilled, but the other ingredients taste their best at room temperature, so combine the salad just before serving.


1 (4 - 4 1/2 pound) piece watermelon, preferably seedless
3 large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes
1 medium sweet onion such as Vidalia, Maui or Walla Walla, thinly sliced
4 TBSP chopped fresh mint
1 cup crumbled feta


1) Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refigerate until chilled, at least 1 hour and up to 12 hours.
2) Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.

Chez Saleem's picture

Sounds like an amazing

Sounds like an amazing combination of fresh flavours and textures.

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