At the peak of summer freshness serve individual Tomato Melon Feta Salads for a light luncheon or supper side. Ripe tomatoes and watermelon slices are layered on individual salad plates with cubed feta cheese and Italian dressing. Crisp snow peas and black olives add a decorative and delicious garnish to this salad. Your family and friends will love the fruit combination and pretty presentation and you will love how easy it is to prepare.

Tomato Melon Feta Salad

How to Make this Tomato Melon Salad

Make the Balsamic Vinaigrette dressing first and set aside. Whisk together first 5 ingredients until blended. Gradually whisk in olive oil. Blend well it will thicken as you whisk. I used a dressing bottle to store in refrigerator. Dressing will keep for up to two weeks.

To make the salad, this is where the fun begins. Tip: purchase a small watermelon for sweet flavor and ease of cutting, you will need 1/2 ” thick slices of watermelon due to cutting out the pieces with a cookie cutter. You will need a large ripe red & yellow tomato sliced into 1/2″ thick slices.

How to assemble: Cut melon using round cookie cutter to fit the size of tomato slices. Sandwich watermelon cut round between red and yellow tomato slices so they are stacked. Place on salad plates or large platter. Garnish with feta cubes or crumbles and drizzle with Italian dressing or Balsamic Vinaigrette.

Serve with snow peas and olives if desired. To steam peas, bring 2 cups water to a boil. Add snow peas and cook 2 minutes. Remove from heat, drain and immediately immerse peas in bowl of ice water for 2 minutes. Peas will crisp back up and are ready to serve.

This makes a pretty salad for summer entertaining. Nothing beats ripe tomatoes, snow peas, and watermelon in the summer. While the salad looks fancy, it is really pretty simple to put together. Sometimes the simple things make the most impact. Hope you will try this salad. I might try this in a mini for another appetizer. If you try this let me know.

Tomato Melon Feta Salad

Print Recipe

Individual salad servings with stacked ripe tomatoes and watermelon, cubed or crumbled feta cheese that is drizzled with a Balsamic Vinaigrette , steamed pea pods and olives garnish plates with presentation. Easy to make and sweet with tart flavors.

Author: Liz Bushong
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4- small salads 1x
Category: Salads
Method: Sliced & Stacked
Cuisine: American

Ingredients

Units Scale

2 medium firm ripe yellow tomatoes, sliced 1/4″

1 medium firm ripe watermelon, sliced 1/2″ slices with no rim

2 medium firm ripe red tomatoes, sliced 1/4″

1-(4oz) package block feta cheese, or crumbled your choice

Balsamic Vinaigrette or Italian dressing

15 steamed pea pods and black olives for garnish- optional

Balsamic Vinaigrette Recipe

1/2 cup balsamic vinegar

3 tablespoons Dijon mustard

3 tablespoons honey

3 teaspoons minced garlic

1/4 teaspoon salt and black pepper

1 cup extra virgin olive oil

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Instructions

Balsamic Vinaigrette:

Whisk together first 5 ingredients until blended. Gradually whisk in olive oil. Blend well. Store in refrigerator for up to two weeks.

Salad:

Cut melon using round cookie cutter to fit the size of tomato slices.
Sandwich watermelon cut round between red and yellow tomato slices so they are stacked.
Place on salad plates or large platter.
Garnish with feta cubes or crumbles and drizzle with Italian dressing or Balsamic Vinaigrette.
Serve with snow peas and olives if desired. To steam peas, bring 2 cups water to a boil. Add snow peas and cook 2 minutes. Remove from heat, drain and immediately immerse peas in bowl of ice water for 2 minutes. Peas will crisp back up and are ready to serve.