In the Kitchen Blog

  • Donna Brown

A Last Taste of Summer

I love using fresh watermelon and tomatoes together in quick summer salads and gazpacho. These sweet salads taste of summer.  I find them refreshing and once on the table and ready to serve, they are instant hits among my guests.  The best part?  They are super easy! 

Watermelon Salad With Feta

Watermelon and Tomato Salad (adapted from Sam Sifton and The New York Times)

  • 3 cups cubed watermelon, cut into 1 and i/2" cubes

  • 3 cups cut tomatoes, cut into 1 &1/2 inch cubes

  • 1 tsp kosher salt

  • ¼ cup extra virgin olive oil

  • Salt and pepper to taste

  • 2 tbsp balsamic vinegar

  • 1/2 cup thinly sliced red onion

  • 1 cup feta cheese, broken up (optional)

  • 1 tbsp snipped basil and/or mint

Cut up the watermelon and tomatoes and mix with kosher salt; set aside.  Meanwhile, whisk the olive oil, vinegar together; add the red onion and feta cheese if desired and gently stir into the watermelon tomato mixture;  add herbs and salt and pepper to taste. I love the feta cheese addition but it is up to you.  I also love mint with watermelon, so go for it and see if you don’t love it too!

Watermelon Gazpacho  (adapted from Mark Bittman and The New York Times)

Watermelon Gazpacho with Feta and Mint

  • 3 cups watermelon in chunks

  • 1 cup tomato, cored

  • 1  cucumber in chunks (peel skin if bitter and not organic)

  • 1/8 to ¼ cup extra virgin olive oil

  • 1 tbsp balsamic vinegar

  • 1 tbsp mint leaves

  • Salt to taste

  • Torn mint leaves

  • Crumbled feta cheese

Blend first six ingredients in a food processor to liquefy; put in refrigerator to chill before serving; add minced mint and crumbled feta cheese  on filled bowls with a drizzle of balsamic vinegar if desired


Little Mill House

Fairfield, CT 06824

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Tel: 203.482.4331

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Nutrition Kitchen
Donna Brown