Tomato and Watermelon Salad with Feta and Herbs

Serving Size: 2
Prep Time:
Total Time:

This super refreshing, light salad is perhaps the most effort I’ve gone to with watermelon this season (and even here it’s ridiculously easy). The watermelon cubes are tossed with sweet-tart cherry tomatoes, salty feta and tons of fresh herbs in a tangy lemon vinaigrette. I’ve added some wheat berries here to make it more of a meal, but you could easily skip those for an even lighter version.

  • kosher salt, to taste
  • 0.33 cup feta cheese, crumbled
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup watermelon, seeded and chopped into bite-sized cubes
  • small handful of basil leaves
  • small handful of fresh mint
  • 1.5 cup baby arugula
  • 1 cup cooked wheat berries (or other grain of choice), chilled or at room-temperature
  • freshly-ground black pepper, to taste

Honey Lemon Vinaigrette

  • 1 lemon, juiced
  • freshly-ground black pepper, to taste
  • kosher salt, to taste
  • 1 Tbsp - 2 Tbsp honey, to taste
  • 1 Tbsp Dijon mustard
  • 1 Tbsp white wine or champagne vinegar
  • 0.25 cup extra-virgin olive oil
  1. Whisk together the lemon juice, olive oil, vinegar and mustard in a small mixing bowl until well-combined. Add the honey, and whisk until the vinaigrette is completely emulsified. Season with salt and pepper to taste. Set aside.

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