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Watermelon and Tomato Salad

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Makes 4 servings 1x

Time 15 minutes

Units Scale


  • 3 large fresh tomatoes, thickly sliced
  • 1/4 watermelon, seeded, peeled, and cut similarly to the tomato slices
  • Salt and pepper
  • 4 ounces fresh goat or feta cheese, crumbled
  • Extra virgin olive oil as needed


Alternately stack the tomato and watermelon slices on a large plate or platter, sprinkling each layer with a tiny bit of salt and pepper. Crumble the goat cheese over the top and drizzle with olive oil. Serve immediately.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition 

Recipe variations

Cantaloupe and Tomato Salad with Rosemary
Replace the watermelon with 1 medium cantaloupe, honeydew, or cassava melon. Omit the cheese and sprinkle with a teaspoon or 2 of minced fresh rosemary leaves. Drizzle with olive oil and serve.

Peach and Tomato Salad
Substitute 3 large ripe peaches, pitted and thickly sliced, for the watermelon. Use blue cheese instead of goat cheese if you like or omit the cheese and sprinkle with chopped fresh basil leaves.