Farmers Market Friday: Tomato Watermelon Salad

The Summer Olympic season is here just as the summer vegetable season is in full swing. I’m no olympian in the pool or on the field (I did, though, have high dreams as a child) but I try to make up for it in the kitchen. No medals, no problem! At least I have a happy belly!
IMG_8085If Michael Phelps and Simone Biles were fruits, they would definitely be tomatoes and watermelons. While most of us can’t watch them achieve gold live from Rio, you can watch their doppelgängers olympic journey as it begins at your local market. Talk to their coaches *cough* I mean farmers, about picking the perfect tomatoes and watermelon. These 2 fruits are the gold medalists at your market this weekend and can help you win your gold as the star of your next salad. IMG_1125Tomatoes and watermelon seem like an unlikely team; both fruits with completely different tastes, one savory and one sweet. The ever popular Watermelon Salad is the perfect mix of mint, feta cheese, and watermelon chunks, while the Tomato Salad is the simple combination of basil, vinegar and oil. Mix them al together and your know that it’s the best of both worlds salads (yes, I did just quote Hannah Montana).IMG_0968


Farmers Market Friday: Tomato Watermelon Salad

  • Servings: 3
  • Difficulty: Easy
  • Print


  • 2 large tomatoes, cut into 1 inch cubes
  • 1/2 large seedless watermelon, cut into 1 inch cubes
  • 3 teaspoons of salt
  • 2 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar
  • black pepper, to taste
  • 1/3 cup crumbled feta cheese, more to taste (goat cheese works too)
  • 1/4 cup basil, chopped


In a serving bowl, mix together the tomatoes and watermelon. Toss together with 1 teaspoon of salt. Let sit in the fridge for 15 minutes.

In the meanwhile, make the dressing. In a small bowl, mix together the remaining salt, olive oil, and white balsamic vinegar. Season with pepper and salt.

Drizzle the dressing over the tomatoes and watermelon. Mix together until all the evenly coated. Refrigerate for 10 minutes. Store in the fridge until ready to serve.

Top with cheese and basil.


Bon Appetit,


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