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Tomato and Watermelon Salad

5.0(3204)

Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.

by Sam Sifton

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Servings

(6–8)

Total time

15 min

Calories / serving

194 kcal

Ingredients (7)

serves

4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubestomato
1 small seedless watermelon, cut into 1 1/4-inch cubeswatermelon
1 teaspoon kosher saltsalt
1/4 cup extra-virgin olive oilolive-oil
2 tablespoons sherry vinegarsherry-vinegar
Kosher salt and freshly ground black pepper to tastesalt-and-pepper
1 cup feta cheese, torn into large crumblesfeta

Instructions (3 steps)

01Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
02Whisk together the oil and vinegar and season with salt and pepper to taste.
03Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.

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Rich recipe — supports nutrition-aware planning.