Watermelon and Tomato Salad with Feta and Pumpkin Seeds

Total Time
20 min
20 min
0 min
This refreshing salad is a wonderful mixture of sweet, salty, tart and peppery. Yellow tomatoes offer a beautiful color contrast to the pink watermelon, but if not in season, red tomatoes will be just as delicious.


fresh watermelon

3 cup(s), seedless, cut into chunks

fresh tomato(es)

10 oz, yellow variety, cut into chunks


½ cup(s), leaves, torn

uncooked red onion(s)

¼ cup(s), sliced, or less to taste

fresh lime juice

3 Tbsp

olive oil

2 tsp, extra-virgin

table salt

½ tsp

black pepper

tsp, freshly ground (or more to taste)

fresh watercress

4 cup(s), or baby arugula

crumbled feta cheese

8 Tbsp

green pumpkin seeds (pepitas)

4 Tbsp, toasted


  1. In a large bowl, toss together watermelon, tomatoes, basil, onion, lime juice, oil, salt and pepper.
  2. Arrange 1 c watercress on each of 4 serving plates; top each with 1 c watermelon mixture, 2 Tbsp cheese and 1 Tbsp pumpkin seeds. Evenly drizzle salads with any remaining liquid in bottom of bowl; serve immediately to prevent mixture from getting too soggy.
  3. Serving size: 1 salad


Ricotta salata or queso fresco can be substituted for the feta (could affect SmartPoints value).

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