Watermelon Salad-Entertaining Sonoma Style

July 12, 2011

Attending an outdoor “Pizza Party in the Garden” was great fun, even though it was 93 in the shade! The host cooked gourmet pizza’s with fresh ingredients in an outdoor pizza oven, and we were asked to bring a side dish or a dessert. I decided to combine the two into a delicious salad mixing some of the best produce from our local farmers market into one yummy side.

photo: Jamie Durie design via HGTV

Introducing…the Watermelon Salad!

The salad was enjoyed by all!

Crisp, cool, refreshing and a delight to the palette, perfect for a hot party in the garden: What may seem like an incongruous mixture is actually a harmonious blend of ingredients and textures. There are few dishes that illustrate how the seemingly disparate flavors of sweet, sour, bitter, and salty can be successfully combined.

Ingredients are:

1 (4- to 4 1/2-pound) piece watermelon, preferably seedless

3 large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes

1 medium sweet onion, such as Vidalia, Maui, or Walla Walla, thinly sliced

4 tablespoons chopped fresh mint

1 cup (4 ounces) crumbled feta

Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours. Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.

One tip: While the melon should be chilled, the other ingredients are their most flavorful at room temperature, so combine the salad just before serving.

Thanks to epicurious.com for this fabulous recipe. Try it out, it’s great!

What’s your favorite Summer Salad recipe? Share it in the comment section and perhaps, with your permission, I can share on my blog!


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Irene Turner

I am fortunate that I have always been able to create beauty that uplifts people through my work; for 15 years in the international fashion ...

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