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Tomato Watermelon Salad

From Chef Joe Gatto


8 cups seedless watermelon
3 lbs. ripe tomatoes (preferably heirlooms)
1 tsp. coarse Kosher salt
5 Tbsp. Extra Virgin olive oil, divided
1½ Tbsp. red wine vinegar
3 Tbsp. assorted fresh herbs (dill, basil, mint), chopped
6 cups fresh arugula leaves or small watercress sprigs
1 cup feta cheese, crumbled
½ cup sliced almonds, lightly toasted
freshly ground pepper to taste


Cut watermelon and tomatoes into 1¼ “ chunks, and combine in a large bowl. Sprinkle with one teaspoon Kosher salt and toss to blend; let stand 15 minutes. Add vinegar, herbs and 4 tablespoons of the olive oil to the tomato-melon mixture. Season to taste with pepper and more salt, if desired.

Toss arugula in a medium bowl with the remaining tablespoon of olive oil. Divide arugula among plates, top with tomato-melon mixture. Sprinkle with feta cheese and almonds and serve.