Watermelon and Heirloom Tomato Salad

By • July 24, 2010 • 15 Comments

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Author Notes: The sweetness of the watermelon compliments the acidity of the tomatoes and adds a nice textural contrast. I like to use Cherokee purple and small green zebras because of their colors, but I think any variety would look and taste great. The feta cheese provides the perfect salty bite and the orange zest brings out all the flavors. Mint, the perfect summer herb, adds an extra layer of freshness.cucinettaNYC

Serves 6

  • 1 baby seedless watermelon, cut into 1 inch rounds
  • 1 tablespoon orange zest
  • 1 tablespoon good quality fruity olive oil, plus more to drizzle
  • 2 cups assorted heirloom tomatoes - various colors and shapes
  • 3 ounces crumbled Greek feta
  • salt and pepper to taste
  • 10 mint leaves, cut into chiffonade strips
  1. Place orange zest in 1 tablespoon of olive oil and let it infuse.
  2. Next, using a 3 inch cookie/biscuit cutter, cut out 6 rounds from the watermelon slices. Place rounds in refrigerator to keep cool and crisp. You will have extra watermelon which you can cut up and store for future use.
  3. Cut tomatoes into chunks and place in bowl and add zest with olive oil and salt and pepper to taste.
  4. To plate, remove watermelon rounds from refrigerator and place one round on each plate. Top watermelon round with tomatoes (about 1/3 cup per person). Sprinkle feta and mint on top of tomato and watermelon. At this point you may want to drizzle some more oil and serve.
Jump to Comments (15)

Tags: feta, heirloom tomatoes, light, Summer, Summer, watermelon

Comments (15) Questions (0)

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about 3 years ago Crispy

Delicious and beautiful! Perfect summertime recipe to bring to a party. I served it with pan sauteed hog snapper and Amanda's Summer Squash Gratin with Salsa Verde and Gruyere. Big hit at my house!

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about 3 years ago drkate

I added a squeeze of lemon juice and a couple of handsfuls of blueberries, and it's a perfect 4th of July salad!
Thanks so much!

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about 4 years ago alittleofthisalittleofthat

I can't get enough of your dishes, cucinettaNYC!

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about 4 years ago cucinettaNYC

Thank you so much alittleofthisalittleofthat (btw, love your name). You are too kind!

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about 4 years ago kotyk

What a great use for watermelon. I am going to try it this weekend!

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about 4 years ago cucinettaNYC

Thank you, kotyk, let me know how it goes!

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about 4 years ago vova

A great bouquet of flavors skillfully composed. going to the garden for some mint!

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about 4 years ago cucinettaNYC

Yes, the mint is a wonderful addition. Fresh from the garden is even better!

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about 4 years ago cucinettaNYC

Yikes, I hope my answer is not too late. It really depends on the tomato. If you choose larger heirlooms, you could probably use 2 (since it is only 1/3 cup per serving and heirlooms can be quite large.) I typically get 1 medium sized cherokee and 3-4 smaller green zebras which I quarter. Hope this helps.

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about 4 years ago alittleofthisalittleofthat

This sounds great. I am heading to my local green market. I was wondering approximately how many tomatoes yields 2 cups for the recipe? I can't wait to make this today .. maybe even for lunch. I can never delay gratification. ;)

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about 4 years ago cucinettaNYC

Sorry - see my comment above. Let me know it turns out.

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about 4 years ago BabarFan

I made this for company last night and they raved about it and made such a fuss. I loved how these delicious summer flavors went so well together. It was an unexpected pairing, but just goes to show that you shouldn't judge it until you've tried it. I can't wait to try CucinettaNYC's peach and heirloom tomato salad next. This chick knows what she's doing. Simple, flavorful, seasonal and delicious!

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about 4 years ago cucinettaNYC

Thank you!

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about 4 years ago dymnyno

Wow...I had this at a local St Helena restaurant last night...they used burrata instead of feta (is burrata the new feta?) and it was gorgeous...pink and red and so cool!

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about 4 years ago cucinettaNYC

Yum! If you like burrata, you should look at my "No CooK" Tomato Sauce recipe. I think burrata is divine !