Go Back Email Link
+ servings

Watermelon Salad with Tomato, Feta, and Herb Vinaigrette

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yields: 6 -8 servings


For the dressing:

  • ¾ cup fresh basil leaves
  • ¼ cup fresh mint leaves
  • 2 tablespoons white balsamic vinegar
  • Pinch of kosher salt
  • ¼ cup extra-virgin olive oil
  • Freshly ground black pepper to taste

For the salad:

  • ¼ cup raw shelled pistachios roughly chopped
  • 4 cups about 20 ounce cubed watermelon (aim for 1-inch cubes)
  • 2 medium heirloom tomatoes diced (about 2 cups)
  • 8 ounces feta cheese sliced into 1-inch cubes


  • Make the dressing! Add the basil, mint, balsamic, and a pinch of salt to a small food processor or personal cup blender attachment. Pulse a few times until the herbs are finely chopped. Add the olive oil and process until well incorporated. (If you don’t have a small food processor/personal cup blender attachment, no worries! Finely chop the herbs by hand then whisk them with the remaining ingredients for the dressing.) Transfer the vinaigrette to a small bowl and season with freshly ground black pepper to taste. (The dressing should be pesto-like in consistency—thick but still pourable. If it’s too thick, add a splash more olive oil.)
  • Toast the pistachios. Heat a medium skillet over medium heat. (Don’t put any oil in the skillet!) When the skillet is hot, add the pistachios. Cook for about 3 to 4 minutes, shaking the pan regularly, or until the nuts are lightly brown and fragrant. Transfer to a bowl and cool to room temperature.
  • In a large bowl, gently combine the watermelon, tomatoes, and feta.
  • Drizzle 1/3 of the dressing on the base of a platter or shallow serving bowl/dish. Transfer the watermelon, tomatoes, and feta to the serving vessel. Drizzle with the remaining dressing and sprinkle with pistachios.