The platters of thickly sliced, rosy, seed-studded watermelon that I recall eating for dessert in the summer as a child (often dessert was followed by a seed-spitting contest) aren’t as prevalent on picnic tables as they used to be.
These days, it’s all about the salads. Watermelon and tomato. Watermelon and cheese. Watermelon and olives. While the thought of combining watermelon with vegetables and other savory ingredients once struck me as weird, I must say: tasting is believing.
Savory watermelon salads are now almost a requisite dish for summer parties, and they’re really refreshing on a hot day. The ones I make lean toward Greek (feta and mint), Italian (olive oil and basil), or, for want of a better word, Very Veggie (cukes, tomatoes, and dill). My favorite this summer is a little Greek and a little Italian. It’s so easy you don’t even need to use any convenience food shortcuts, and it’s a real beauty on a picnic table. Now if only I could organize an after-dinner seed-spitting contest!
Watermelon & Tomato Salad
- 3 cups watermelon chunks
- 2 cup diced ripe tomato
- 1½ cups diced feta cheese
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp white balsamic vinegar
- 3 Tbsp torn basil, divided
- 1 tsp kosher salt
- ¼ tsp black pepper
In a large bowl, toss watermelon, tomato, and feta cheese.
In small bowl, whisk olive oil, vinegar, 1 Tbsp basil, salt, and pepper.
Toss with salad. Sprinkle with remaining basil.
Enjoy this salad within two hours of making it, and feel free to use a different kind of cheese if you like. This is delicious when you swap in blue cheese for the feta.