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Watermelon Tomato Salad

Madeline Basler


  • 6 cups cold cubed watermelon from about 4 1/2 pounds watermelon, rind removed
  • 3 heirloom tomatoes cut into 1/2-inch wedges
  • 1 Kirby cucumber cut into 1/2-inch-thick slices on the bias
  • ¼ cup thinly sliced red onion
  • 1 T chopped basil leaves
  • 1/2 cup crumbled soft goat cheese 4 ounces
  • Basil infused olive oil for garnish
  • Salt and Pepper
  • Arugula

For the Dressing

  • 2 T balsamic vinegar
  • ½ cup tablespoon extra-virgin olive oil or basil infused olive oil
  • 1 T fresh lemon juice


  • Make dressing.
  • Mix watermelon, tomatoes, cucumber, onion, basil, and goat cheese.
  • Arrange arugula.
  • Top with watermelon salad.
  • Add dressing and salt and pepper to taste.


Alternately: use feta instead of the goat cheese and add ½ cup kalamata olives and pan seared chopped shishito peppers.
Tried this recipe?Let us know how it was!