Watermelon and Tomato Salad with Feta and Pumpkin Seeds
- Total Time
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 watermelon3 cup(s), seedless, cut into chunks
fresh tomato(es)10 oz, yellow variety, cut into chunks
basil½ cup(s), leaves, torn
uncooked red onion(s)¼ cup(s), sliced, or less to taste
fresh lime juice3 Tbsp
olive oil2 tsp, extra-virgin
table salt½ tsp
black pepper⅛ tsp, freshly ground (or more to taste)
fresh watercress4 cup(s), or baby arugula
crumbled feta cheese8 Tbsp
green pumpkin seeds (pepitas)4 Tbsp, toasted
- In a large bowl, toss together watermelon, tomatoes, basil, onion, lime juice, oil, salt and pepper.
- 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.
- Serving size: 1 salad