I absolutely love watermelon. It’s delicious and refreshing, and there’s just something about it that screams summer! I make every effort to eat, drink, and incorporate as much watermelon in my life as possible while it’s in season. Watermelon BBQ sauce? Done that! Watermelon Aqua Fresca? Done that! Watermelon Rind Pickles? Yep, that too! I’ve made watermelon salads featuring fresh mozzarella and halloumi cheeses, but I was looking to change things up and create a new summer side dish that would be quick and easy to put together.
Salads, like all other dishes, should be well balanced so I started thinking about sweetness, acidity, saltiness and spice, as well as texture. The watermelon provided the sweet element, and then I went with tomatoes and lime for acidity, feta cheese offered salt, avocado for creaminess, some jalapeno for spice, basil and mint for an herbaceous note, and I was in business!
This salad is absolutely delicious and will be the hit of your next get together. Plus, watermelon is high in vitamin A and vitamin C, and it helps keep you hydrated, so you’ll definitely want to make this salad a habit this summer!
Watermelon-Tomato-Feta Salad with Lime Vinaigrette
Prep Time 20 min
Active Time 5 minutes
Total Time: 25 minutes
2-3 large tomatoes (I like heirloom or beefsteak for this salad)
1/2 seedless watermelon, large dice (about 6 cups)
1/2 red onion
8 oz feta cheese
2 Tablespoons fresh mint, finely chopped
1/4 cup fresh basil, chiffonade
2-3 limes, zested and juiced
1/2 cup olive oil
2 Tablespoons agave
Salt and pepper to taste
Cream of Balsamic
1. Cut tomatoes into large dice and add to large bowl.
2. Cut watermelon into large dice and add to the bowl with the tomatoes.
3. Deseed and finely dice the jalapeno and add to the same large bowl.
4. Peel and thinly slice the red onion and add to the large bowl.
5. Peel and dice the avocado. Add to large bowl.
6. Dice 8oz feta cheese and add to large bowl.
7. Add mint and basil to the salad. Mix to combine.
8. In a medium sized bowl, whisk lime juice, olive oil, agave, and salt and pepper to taste. Too acidic? Add more oil. Too bland? Add more acid, agave, and salt as needed!
9. Add dressing as desired to salad.
This salad is even better if it has the chance to sit for a bit in the refrigerator so that the flavors can marry – think 2-4 hours. Drizzle with large flake salt and Cream of Balsamic when ready to serve. Feel free to get wild and try different melons like honeydew and cantaloupe, or different colors of tomatoes like yellow or green to change up the color palate. After all we eat with our eyes first!
Ready to get cooking? Join us for some of our upcoming August classes:
Looking to take a class from the comfort of your own home? This watermelon salad would pair perfectly with ribs, so join us for our Virtual Weeknight BBQ Ribs on Friday, August 20 at 6pm CST. Or maybe you’re looking to discuss more about balancing flavors? Join us for Virtual Flavor Dynamics on Saturday, August 21 at 11am CST.
Ready to join us in person at Lincoln Square? We can’t wait to see you! Sit back and relax as we cook for you in:
- Beyond the Burger Demo on the Patio on Sunday, August 15 at 11am
- Farmer’s Market Cooking Demo on Thursday, August 19 at 6:30pm
- Shellfish Demo on the Grill on Saturday, August 28 at 6:30pm
Or you take the reins and take a hands-on class where you’ll slice, dice, chiffonade, and mix things yourself:
- Double Date: Hands on Steakhouse DIY on Saturday, August 21 at 6:30pm
- Double Date- Hands on Paella on Friday, August 27 at 6:30pm
- Grilling Boot Camp on Saturday, August 28 at 10am