I grew up hating tomatoes. Flicking them across my plate, picking them out of my salads, anything I could to keep them away from my taste buds. But over the years I’ve come to appreciate a good tomato, and I’ve discovered that they can be quite tasty, especially when they’re eaten at the peak of the summer season. So when summer comes around and the tomato bins get full, I love discovering new ways to cook and eat these tasty treats.
I still love a good main dish full of veggies like the tomatoes and polenta recipe, but when we’re looking for a good light appetizer, this Summer salad with tomatoes and watermelon can’t be beat. Plus, it’s incredibly easy and great for crowds since watermelon tend to be huge. This recipe is a riff on Sprouted Kitchen’s Stacked Watermelon with Feta and Balsamic – from her delicious cookbook. She doesn’t use tomatoes in her recipe, but I couldn’t resist throwing a few in, and I think it adds a nice little summery taste. Whenever I make this, I don’t usually pay too much attention to the amounts – it’s a great recipe that you can really play around with and customize to your liking.
Summer Salad with Tomatoes and WatermelonServes 4-6 or more if you want
- 1 small watermelon, chilled
- 5-6 heirloom tomatoes (or more if your watermelon isn’t so small)
- 1/2 c. feta cheese
- 1/4 of a red onion, thinly sliced
- 1/3 c. white balsamic vinegar (white balsamic vinegar is a bit milder than its dark cousin)
- 3 Tbsp extra-virgin olive oil
- Freshly ground pepper
- Salt, to taste
- Cut the watermelon into 1/2″ slices. Slice the tomatoes into 1/4″ slices.
- In a bowl, combine the feta, vinegar, olive oil, and pepper.
- Lay the watermelon and tomatoes out on a plate, alternating the slices. Sprinkle the red onion over the watermelon and tomatoes and drizzle with your dressing. Feel free to add a few sprinkles of salt if you’d like (taste it first as some feta cheese is saltier than others).
For more delicious recipes, you can check out the Sprouted Kitchen blog here.