<< Previous Recipe (Tomato, Watermelon, and Cucumber Salad with Feta ) | Next Recipe (Creamy Coleslaw with Cucumber and Tomato) >>

Tomato, Watermelon, and Cucumber Salad with Feta

Tomato, Watermelon, and Cucumber Salad with Feta

This recipe has not yet been rated. Be the first.

Can Be Prepared Ahead, Healthy, Salad

Active Time: 30 minutes
Start to Finish: 30 minutes


  • 2 oz. baby arugula
  • 2 cups cherry or grape tomatoes, halved
  • cups large-diced seedless watermelon
  • 1 medium English cucumber, quartered lengthwise, seeded if necessary, and cut into ¾-inch pieces
  • 3 oz. feta, cut into ½-inch cubes
  • ¼ cup fresh basil, torn into small pieces
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh lemon juice
  • kosher salt, to taste
  • freshly ground black pepper, to taste


Place the arugula, tomatoes, watermelon, cucumber, feta, and basil in a bowl.

Whisk together the oil, lemon juice, and salt and pepper to taste. Pour over the salad and mix gently.


The salad and the dressing can be made ahead, and refrigerated separately, but don't dress the salad until right before serving. Re-whisk the dressing before adding to the salad.

This recipe appears in the following parties:

Fall Barbecue
You must be signed in to leave a comment or rate a recipe. Please register or sign in here.
sign in to save to favorites


recipe type

Side Dishes


6-8 as a side dish




Chopping basilChopping basil
To slice or mince basil easily, make a pile of all of the basil leaves, with the largest leaves on the bottom. Roll up the leaves to form a cigarette shape. Slice the basil in 1/8 inch slices, which will give you a chiffonade. If you want the basil minced, simply cut the slices crosswise.

Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.