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Tomato Melon Feta Salad

tomato melon feta salad

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.

Ingredients

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

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:

  1. Cut melon using round cookie cutter to fit the size of tomato slices.
  2. Sandwich watermelon cut round between red and yellow tomato slices so they are stacked.
  3. Place on salad plates or large platter.
  4. Garnish with feta cubes or crumbles and drizzle with Italian dressing or Balsamic Vinaigrette.
  5. 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.

Notes

Salad is impressive to serve and is simple to make.

For best results serve salad immediately.  Salad can not be made ahead.

Cutters can be found here.