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Watermelon Salad with Tomato, Feta, and Herb Vinaigrette

Watermelon Salad with Tomato, Feta, and Herb Vinaigrette

Prep time 20 minutes
Ready in 20 minutes
Makes 6-8 servings



For the dressing:

  • ¾ cup fresh basil leaves
  • ¼ cup fresh mint leaves
  • 2 Tbsp white balsamic vinegar
  • Pinch of kosher salt
  • ¼ cup extra-virgin olive oil
  • Freshly ground black pepper to taste

For the salad:

  • ¼ cup raw shelled pistachios, roughly chopped
  • 4 cups (about 20-oz) cubed watermelon (aim for 1" cubes)
  • 2 medium heirloom tomatoes, diced (about 2 cups)
  • 8-oz feta cheese, sliced into 1" cubes


1. Make the dressing! Add the basil, mint, balsamic, and a pinch of salt to a small food processor or personal cup blender attachment. Pulse a few times until the herbs are finely chopped. Add the olive oil and process until well incorporated. (If you don’t have a small food processor/personal cup blender attachment, no worries! Finely chop the herbs by hand then whisk them with the remaining ingredients for the dressing.) Transfer the vinaigrette to a small bowl and season with freshly ground black pepper to taste. (The dressing should be pesto-like in consistency—thick but still pourable. If it’s too thick, add a splash more olive oil.)
2. Toast the pistachios. Heat a medium skillet over medium heat. (Don’t put any oil in the skillet!) When the skillet is hot, add the pistachios. Cook for about 3 to 4 minutes, shaking the pan regularly, or until the nuts are lightly brown and fragrant. Transfer to a bowl and cool to room temperature.
3. In a large bowl, gently combine the watermelon, tomatoes, and feta.
4. Drizzle ⅓ of the dressing on the base of a platter or shallow serving bowl/dish. Transfer the watermelon, tomatoes, and feta to the serving vessel. Drizzle with the remaining dressing and sprinkle with pistachios.


You can easily omit the tomatoes and use 2 additional cups of watermelon in this salad.
Feel free to use regular balsamic instead of white. Or sub lemon or lime juice for a more tart dressing.
Recipe by Serena Wolf of