Watermelon, Tomato and Feta Salad

As seen in Westchester Magazine, August 2016

Refreshing and light, this salad is the perfect antidote for a hot summer evening. It’s bursting with seasonal ingredients available at your local farmers’ market: juicy watermelon, ripe tomatoes, and sweet-smelling herbs.   Heirloom tomatoes come in a variety of beautiful colors.  Look for a mix of yellow, orange and red varieties, and choose a mild feta that won’t overpower the fresh produce. 


3 lbs watermelon, preferably seedless, cut into 1-inch cubes

1 ½ lbs heirloom tomatoes (or other large tomato such as beefsteak), cut into 1-inch cubes

¾ tsp kosher salt plus more to taste

½ tsp freshly ground pepper plus more to taste 

3 Tbsp fresh basil, chopped

3 Tbsp fresh mint, chopped

½ cup crumbled feta

2 Tbsp olive oil

1 lime, juiced

lime wedges, for serving


Place the watermelon and tomatoes in a large bowl. Season with ¾ teaspoon of kosher salt and ½ teaspoon freshly ground pepper. Toss gently and then drain excess liquid from the bowl.

Add the mint, basil and feta and toss gently to combine.

Drizzle the olive oil and lime juice over the salad. Adjust seasoning and serve with lime wedges.

Note about how to store basil:

Basil is sensitive to the cold. When wrapped up and stored in a chilly fridge, its leaves will quickly wilt and brown. Instead, you can extend the life of your basil by giving it room to breath at room temperature. To do this, trim the stems as you would cut flowers to remove dried-up ends, then stick the bunch in a tall glass of water. Loosely cover the basil with a plastic bag and keep it on the counter.   Now your basil will stay fresh for a week or more.