Watermelon & Tomato Salad with Feta

Watermelon & Tomato Salad with Feta
The vinaigrette can be refrigerated in an airtight container for up to 3 days; if you make the salad the night before, don’t add the watermelon or dressing until ready to serve.

Serves: 6-8

  • 2 Tbsp. red wine vinegar
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. dried oregano
  • ¼ tsp. za’atar (optional; available at Middle Eastern markets)
  • ⅓ cup olive oil
  • ½ tsp. kosher salt, plus more to taste
  • ¼ tsp. freshly ground pepper, plus more to taste
  • 4 cups diced (½-inch) seeded watermelon (about a quarter of a medium-size melon)
  • 2 large beefsteak tomatoes, each cut into 8 wedges
  • 1 small English cucumber, peeled and cut into ¼-inch-thick diagonal slices
  • 1 cup crumbled Feta cheese, preferably French (about 4 ounces)
  • 1 cup pitted Nicoise olives
  • 2 Tbsp. fresh dill

  1. To make vinaigrette: Put vinegar, garlic powder, onion powder, oregano, and za’atar (if using) in a small bowl. Whisk in olive oil with salt and pepper.
  2. To assemble salad: Put watermelon, tomatoes, cucumber, Feta, olives, and dill in a large bowl. Drizzle vinaigrette and toss gently, taking care to not break up the fruit and vegetables.
  3. If desired, add salt and pepper to taste. Divide among salad plates and serve.