Watermelon, Cucumber & Heirloom Tomato Salad

Serves 4.


2 cups heirloom tomatoes, chopped into 1-inch dice

2 cups watermelon, chopped into 1-inch dice (seeds removed if necessary)

1 1/2 cups cucumber, peeled, seeded, and cut into 1/2-inch dice (I prefer Persian cucumbers)

1/3 to 1/2 cups fresh basil leaves, torn into small pieces or sliced in a chiffonade


For the dressing:

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1/4 teaspoon fresh ground pepper


For cheese topping:

Crumbled goat cheese, feta, queso fresco, or similar cheese or shaved Parmesan


  1. Gently toss tomatoes, watermelon, cucumber, and basil together in a large bowl and set aside.
  2. In a small bowl, whisk vinegar, oil, salt, and pepper. Pour vinaigrette over the watermelon mixture and toss to combine.
  3. Cover and refrigerate for up to two hours. Divide into bowls, top with cheese, and serve.


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