Summer kicks off (officially) this week, but watermelons are already starting to pop up at grocery stores and markets around Westchester. With sunny days and hot temperatures coming our way in the very near future, here’s a refreshing salad for those summer evenings when you can’t be bothered to turn on the oven.
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. While the preparation itself is easy, the key for a standout dish is to choose the freshest ingredients possible. Quality ingredients make for a real-deal meal, after all. Along with the fresh produce, opt for a mild feta that won’t overpower the juicy watermelon and tomatoes. As for the herbs, go for the fresh stuff over the dried alternatives if you can. Not only will the texture be more pleasing, but the flavor of the mint and basil will really pop alongside the other ingredients.
If you’re bringing this watermelon salad to any barbecues or cookouts this summer and want something else to pair it with, we have ideas! This hummus recipe is ideal for a snack-style meal, while this corn al parmigiano recipe is an excellent accompaniment to a spread of hamburgers and hot dogs. To end the meal, these strawberry shortcake biscuits will put a smile on everyone’s faces.
Watermelon, Tomato, and Feta Salad
Course: SaladsCuisine: AmericanDifficulty: Easy4
servings15
minutes15
minutesWhen you don’t want to use the oven, opt for this easy watermelon, tomato, and feta salad, which spotlights summer’s bounty.
Ingredients
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
Directions
- 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.
Related: Pick Your Perfect Pesto Dish From These Westchester Eateries
