Heirloom Tomato Salad w/ Watermelon, Feta & Basil

Soooooo.  Remember that time a homeless person threw a peach at me?  That was yesterday. I was out on a jog, minding my own business, when something smacked my left thigh.  A partially eaten peach bounced to the ground.  I looked down and peach juice saliva was on my leg.  I looked to my left and the a-hole was laughing at me.  He yelled, "smile, beautiful it's your lucky day, I hit the bullseye."  Yes it's my lucky day, asshole.  I'm probably going to get some weird rash.  

I did what any girl would do: asked him his name.


Definitely takes the cake for gross and rude.  In that order.

Heirloom Tomato & Watermelon Salad

Not gross and rude?  This salad.  It's an all around winner.

I do tons of variations on heirloom tomato salads but this combo of ingredients in particular is my favorite.

Heirloom Tomato & Watermelon Salad
Heirloom Tomato & Watermelon Salad

I left this as another "non-recipe"-- more of a guide.  If you don't have white balsamic, use regular, or sherry vinegar or red wine vinegar.  If you don't want cheese, that's fine.  If you don't like watermelon, we are SUCH different people.

Heirloom Tomato & Watermelon Salad

INGREDIENTS:  (makes as much or as little as you’d like)

  • Heirloom tomatoes: different sizes, colors and shapes
  • Watermelon: sliced, shaved, scooped with a melon baller
  • Red onion, shaved on a mandolin
  • Feta, cut into small cubes or crumbled
  • Olive oil and white balsamic vinegar, drizzled
  • Salt and cracked black pepper, to taste
  • Basil, chiffonade

My tips:


  • Variety is key!
  • Purchase tomatoes of different sizes, shapes and colors.
  • Cut into slices, wedges, etc.


  • Cut into bite size wedges/ scoop with a melon baller/ shave with a vegetable peeler.

Red Onion:

  • Shave into thin slices on a mandolin or slice with a knife.
  • Place onion in an ice water bath (drain and pat dry) to crisp.

To finish:

  • Place the tomatoes and watermelon on the serving platter, varying colors and shapes.
  • Scatter the red onion and feta.
  • Drizzle the olive oil and white balsamic.
  • Add salt and black pepper, to taste and garnish with basil.