Minted Watermelon + Tomato Salad

July  3, 2012
0 Ratings
  • Serves 4
Author Notes

This simple yet sophisticated salad relies on summer staples - watermelon, heirloom tomatoes and mint. It makes a great starter or refreshing side dish for grilled meats. —getyouryummyback

What You'll Need
  • 4 cups cubed watermelon, seeds removed
  • 2 cups yellow heirloom tomatoes, chopped
  • 1/2 teaspoon sea salt
  • 1 1/2 tablespoons chopped mint
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced almonds, toasted
  1. Heat the oven to 350 degrees.
  2. Mix the watermelon and tomato chunks in a bowl and sprinkle with sea salt. Gently mix to combine. Set aside for 15 minutes.
  3. Toast the sliced almonds by placing them on a baking sheet in the oven for 8-10 minutes or until golden. Remove and set aside to cool.
  4. Combine the feta cheese and mint with the watermelon mixture. Sprinkle with the toasted almonds and serve immediately.

See what other Food52ers are saying.

1 Review

Lucy M. July 20, 2012
I tested this beautiful salad and it was a hit! From my notes:

This salad recipe should be in every cooks' summer repertoire. A few cups of chopped watermelon from the fridge, some heirloom tomatoes that are ripening on the windowsill, a bit of feta and a handful of almonds united by the snappy mint. Salting the watermelon lets the sweetness shine; just be watchful as the salad sits, it will continue to throw off water. (And a testing note: I used yellow cherry tomatoes, halved, and slivered almonds instead of sliced.)