Photo by Andre Baranowski
This refreshing and light watermelon, tomato, and feta salad is the perfect antidote for a hot summer evening in Westchester.
In honor of National Watermelon Day (August 3), here’s a refreshing salad for your summer days. This salad is bursting with seasonal ingredients available at your local farmers market: juicy watermelon; ripe heirloom tomatoes in beautiful yellow, red, and orange hues; and sweet-smelling herbs. Choose a mild feta that won’t overpower the fresh produce.
Watermelon, Tomato, and Feta Salad
3 lbs watermelon, preferably seedless, cut into 1-inch cubes
1½ 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 chopped fresh basil
3 Tbsp chopped fresh mint
½ cup crumbled feta
2 Tbsp olive oil
juice of 1 lime
lime wedges, for serving
Place the watermelon and tomatoes in a large bowl. Season with salt and pepper. Toss gently and then drain excess liquid from the bowl.
Add the basil, mint, and feta, and toss gently to combine.
Drizzle the olive oil and lime juice over the salad. Taste and adjust salt, pepper, and lime juice as needed. Serve with lime wedges.
Test Kitchen Tip: How to Store Basil
Basil is sensitive to cold. When wrapped up and stored in a fridge, its leaves will quickly wilt and brown. Extend the life of your basil by giving it room to breathe at room temperature. Trim the stems, as you would 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. Your basil will stay fresh for a week or more.