Tomatoes, watermelon, cucumber, feta, vinegar, and basil—it’s bold, bright, and a little weird. But wow… it works.
Okay, confession: the first time I heard about combining tomatoes and watermelon, I literally squinted like, “Wait… what kind of rogue kitchen wizardry is this?” Because to me, watermelon belonged with sticky fingers and poolside vibes—not next to my vine-ripened tomatoes. And yet… curiosity won.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I remember it clearly: a brutally hot afternoon, one of those days where the AC is doing its best but still can’t keep up. I was staring into my fridge, half-hungry, half-bored, and saw a sad wedge of watermelon and some heirloom tomatoes on their last legs. I figured, “What’s the worst that could happen?”
And listen—when I took that first bite? I legit gasped. The juicy sweetness, that pop of acid from the red wine vinegar, the creamy salty feta—my taste buds were like, “Ma’am, what did we just eat and can we have it forever?”
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Tomato and Watermelon Salad Recipe?
This Tomato and Watermelon Salad has that rare magic where it somehow feels refreshing and indulgent at the same time. I think it’s the way the textures play off each other—crunchy cucumber, soft juicy watermelon, a little crumble from the feta—and that zippy dressing tying everything together like a flirty apron string.
Also, it’s a low-effort, high-reward kind of dish. You don’t have to roast, boil, or sauté anything. Heck, if you’ve got a decent knife and a bowl, you’re already halfway there. It’s the salad you bring to a potluck and end up scribbling the recipe on a napkin for someone. I know because I’ve done it—twice.
Ingredient Notes:
Honestly, it’s a choose-your-own-adventure salad. But here’s what I usually reach for:
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Tomatoes (3 cups): Go wild here—cherry, grape, heirloom, or just whatever’s sweet and juicy. Ugly tomatoes? Even better.
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Watermelon (3 cups): Cold, seedless, and begging to be tossed with something salty.
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Cucumber (½): For that crisp bite. I usually keep the skin on unless it’s super thick.
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Herbed Feta (6 oz): This is the mic drop. It adds salt, creaminess, and a little herby thing that balances the fruit. If all you’ve got is plain feta, sprinkle in some oregano or dill.
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Olive Oil (⅛ cup): Nothing fancy. Just smooth and clean.
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Red Wine Vinegar (¼ cup): Adds that little “ooh!” moment. You’ll know what I mean.
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Fresh Basil: If you’ve got it, don’t skip it. That herby brightness makes the salad sing.
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Salt to taste: Feta’s salty, so just a little pinch if needed.
How To Make Tomato and Watermelon Salad?
Let’s not overcomplicate this. You’re just layering flavors. Here’s how I do it when I’m not overthinking it (which is rare, but it happens):
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Slice your tomatoes – Try to get a mix of colors and shapes. They just look happier that way. Plop ’em into your biggest mixing bowl.
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Cut your watermelon – I usually do bite-sized pieces. Bonus points if you sneak a few chunks while chopping. Add those to the bowl.
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Chop the cucumber – Half a cucumber, diced small. Toss it in.
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Crumble the feta – I usually do this right into the bowl like a rebel, but go ahead and pre-crumble if you’re feeling orderly.
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Mix the dressing – Whisk your olive oil and red wine vinegar together in a little bowl or jar. Nothing fancy.
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Pour and toss – Drizzle the dressing over your salad and gently toss. Gently, because watermelon bruises like a peach with feelings.
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Top with basil and salt – Chop a few fresh basil leaves and sprinkle ’em over the top. Maybe a tiny pinch of salt if your feta isn’t doing the heavy lifting.
Want To Save This Recipe?
Storage Options:
Full honesty: this salad doesn’t really do leftovers well. The watermelon starts to get a little sad and watery. That said, if you must store it, pop it in an airtight container and eat it within 24 hours. It’s still edible after that, just… a bit soggier and less charming.
This is a “live in the moment” kind of dish. Like summer itself. Too poetic? Maybe. But I stand by it.
Variations and Substitutions:
This salad’s pretty forgiving. Here’s how you can twist it around:
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No feta? Use goat cheese or even fresh mozzarella pearls. Or leave it out completely.
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Don’t like red wine vinegar? Lemon juice works. So does balsamic (though it’ll darken the vibe).
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Add some greens – A handful of arugula gives it a peppery kick.
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Need protein? Toss in grilled shrimp or chicken and suddenly it’s dinner.
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Feeling bougie? Add toasted pine nuts or chopped pistachios.
What to Serve with Tomato and Watermelon Salad?
This Tomato and Watermelon Salad is a total social butterfly—it gets along with everything.
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Grilled meats: Chicken, steak, pork chops—whatever’s on the grill.
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Seafood: Shrimp skewers or pan-seared salmon.
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Sandwiches: Think crusty bread, melty cheese, and this on the side.
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Wine: Rosé, sauvignon blanc, or even a watermelon margarita (yes please).
Frequently Asked Questions:
Can I make it ahead?
Sort of. You can prep the veggies and cheese, but don’t mix in the dressing until you’re ready to eat. Otherwise… mush city.
What if my watermelon isn’t super sweet?
Honestly? A tiny drizzle of honey can help bring it back to life. Or toss in a few strawberries to boost the sweetness.
Can I use dried basil?
I mean… you can, but it won’t hit the same. Fresh basil makes it taste like summer. Dried basil just… reminds me of pizza sauce.
So that’s the story of how watermelon and tomato went from fridge oddballs to total besties. If you’re even a little curious, just make it. And when you do, tell me how it turned out. Did it surprise you too?
Seriously—drop a comment or message me your twist on it. I love hearing how people make recipes their own. Now go grab that watermelon and make something weirdly wonderful.
Talk soon, salad lover.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Tomato and Watermelon Salad
Ingredients
- 3 cups assorted tomatoes cut into small wedges
- 3 cups seedless watermelon chunks diced
- ½ medium cucumber chopped
- 6 oz herbed feta cheese crumbled
- ⅛ cup olive oil
- ¼ cup red wine vinegar
- Fresh basil chopped (for garnish)
- Salt to taste
Instructions
Prepare the Tomatoes:
- Begin by slicing the tomatoes into small wedges. For optimal visual appeal and flavor variety, use an assortment of tomato types and colors. Measure 3 cups and transfer to a large mixing bowl.
Dice the Watermelon:
- Cut the watermelon into small, bite-sized pieces. Add the diced watermelon to the bowl with the tomatoes.
Chop the Cucumber:
- Peel the cucumber if desired, then dice half of it into small chunks. Add to the mixing bowl with the other ingredients.
Add the Feta Cheese:
- Crumble 6 oz of herbed feta cheese and incorporate it into the bowl. Gently mix to distribute evenly throughout the salad.
Prepare the Vinaigrette:
- In a small bowl, whisk together ⅛ cup of olive oil and ¼ cup of red wine vinegar until well combined. This creates a light, tangy dressing.
Dress the Salad:
- Pour the vinaigrette over the tomato, watermelon, cucumber, and feta mixture. Toss gently to ensure the dressing coats the ingredients evenly.
Garnish and Season:
- Sprinkle freshly chopped basil over the salad. Add salt to taste, if desired. Serve immediately for best texture and flavor.
Notes
- Double-check the feta cheese to confirm it is gluten-free (some flavored varieties may contain additives).
- Ensure the red wine vinegar and all packaged ingredients (if used) are certified gluten-free and free from cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
