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Sweet Cherry Tomato, Watermelon, Mint and Basil Salad with Feta Cheese

Notes

Serves 4-6 as a side
White Balsamic Vinaigrette for Salad

  • 6 Tbsp Olive Oil
  • 2 Tbsp White Balsamic Vinegar or Apple Cider Vinegar
  • 1 tsp minced Shallot or White part of Green Onion
  • ¼ tsp Sea Salt
  • ½ tsp Cracked Black Pepper
  • 1 tsp Maple Syrup
  • 1 tsp Dijon Mustard

Combine in a closed lidded jar and shake for 10-15 seconds or until emulsified

For the Salad

  • 1 pint mixed color Heirloom Cherry Tomatoes, cut into halves
  • 2-3 Cups Cubed Seedless Watermelon
  • 3 Cups Spinach Leaves (2-3 handfuls)
  • 3-6 Tbsp Vinaigrette (If you like a lightly dressed salad, reserve half of the vinaigrette or for another use)
  • 6-8 Basil Leaves, cut 1/8” thin strips chiffonade (or ribbon cut)
  • 6-8 large Mint Leaves, cut 1/8” thin strips cut chiffonade (or ribbon cut)
  • 1 tsp Cracked Black Pepper
  • ¼ Cup Crumbled Feta Cheese (optional if dairy-free)

Preparation

  • Just before serving, combine the Cherry Tomatoes, Watermelon cubes and Spinach Leaves with the vinaigrette in a large bowl
  • Sprinkle the Mint and Basil on top
  • Sprinkle the Feta and Black Pepper on Top

 

  • Author: Leslie Myers
  • Prep Time: 20 min
  • Total Time: 20 min
  • Category: Salads
  • Cuisine: Salad, Vegetarian

Ingredients

Salad 

  • 1 pint mixed color Heirloom Cherry Tomatoes, cut into halves
  • 2-3 Cups Cubed Seedless Watermelon
  • 3 Cups Spinach Leaves (2-3 handfuls)
  • 3-6 Tbsp Vinaigrette (If you like a lightly dressed salad, reserve half of the vinaigrette or for another use)
  • 6-8 Basil Leaves, cut 1/8” thin strips chiffonade (or ribbon cut)
  • 6-8 large Mint Leaves, cut 1/8” thin strips cut chiffonade (or ribbon cut)
  • 1 tsp Cracked Black Pepper
  • ¼ Cup Crumbled Feta Cheese (optional if dairy-free)

White Balsamic Vinaigrette for Salad

  • 6 Tbsp Olive Oil
  • 2 Tbsp White Balsamic Vinegar or Apple Cider Vinegar
  • 1 tsp minced Shallot or White part of Green Onion
  • ¼ tsp Sea Salt
  • ½ tsp Cracked Black Pepper
  • 1 tsp Maple Syrup
  • 1 tsp Dijon Mustard

Instructions

Preparation

  • Just before serving, combine the Cherry Tomatoes, Watermelon cubes and Spinach Leaves with the vinaigrette in a large bowl
  • Sprinkle the Mint and Basil on top
  • Sprinkle the Feta and Black Pepper on Top

Notes

  • I cut the tomatoes and watermelon into fork friendly size pieces-meaning that the cubes fit onto a fork and easily into one’s mouth. One of my particular culinary peeves is when I get a salad with whole cherry tomatoes—who hasn’t tried to stick a fork into one, only to have it shoot across the table?
  • I use the mixed color pints of cherry tomatoes with red, maroon, orange and yellow for a pretty contrast of color. Conversely, you could use red tomatoes and yellow watermelon, which is visually appealing
  • Some grocery stores sell containers of cut-up watermelon. If pressed for time and you don’t want to purchase a whole watermelon, grab one of these and cut the cubes down to a “fork friendly” size (yeah, I’m driving that point home)
  • Because I like the salad to look fresh, I use white balsamic vinegar as regular balsamic vinegar darkens the feta cheese
  • Toss Salad together just before serving because as it sits, it gets juicy and eventually breaks down