This sweet, juicy, crunchy, salty, briny, and tangy tomato watermelon salad celebrates the very best of summer’s fresh fruit and veggie bounty.
Eat the rainbow with this bright, refreshing and healthy salad filled with colorful tomatoes and watermelon.
Summer Produce at Its Peak
Food tastes best grown in its own season.
Make this salad with ripe melons, tomatoes, and other produce at the peak of their season. It won’t be nearly as good with out-of-season ingredients. Use the best summer fruits and veggies you can find, sheep’s-milk feta, fresh herbs, spices, and a lime vinaigrette, or another dressing of your choice.
his salad recipe is more of a guideline for creating your own seasonal rainbow salad. It's what summer cooking is all about – highlighting fresh, local produce at the peak of its season, in an easy way, with minimal prep.
It’s the summer salad that celebrates every color of California’s produce rainbow!
California’s Summer Produce Abundance
CALIFORNIA IS THE LEADING AGRICULTURAL STATE IN THE NATION
Summer is prime time for produce in California, with the most impressive harvest in terms of variety. The over 700 farmers markets in the state are overflowing with an abundance of juicy produce, at the peak of its season, and bursting with flavor.
The Golden State grows one-third of the veggies, two-thirds of the fruits and nuts, and over 80% of the wine in the nation. Our agricultural abundance includes more than 400 commodities.
I love Cali for its produce and adore the summer season most of all!
Melons and tomatoes are quintessential summer fruits.
California is the highest producing state in the nation of both melons and tomatoes.
Melons and tomatoes are the star of this version of the rainbow salad show.
They’re in peak season in California July through September.
When is Melon Season in California?
The arrival of summer brings a bounty of melon varieties in all sorts of colors and sizes. Native to Central Asia, the melon plant has been around for over 4,000 years. There are nearly 40 varieties, including watermelon, cantaloupe, honeydew, crenshaw, canary, casaba, sugar melon, Piel de Sapo, and many more.
Although melons are grown throughout the state, most of California’s crop comes from the San Joaquin and Imperial Valleys.
Culinarily a fruit, melons are botanically considered veggies. They belong to the cucurbit family, related to cucumbers, squash, zucchini, and pumpkins.
There are two main families of melons: those with rough, netted, or reticulated rinds (muskmelons, cantaloupes, etc.) and those with smooth rinds (such as honeydew).
The most widely grown varieties are cantaloupes and honeydews, with California ranking first in the nation for production of both.
Eat the Rainbow
Different colors provide different health benefits, and eating a wide range of colors helps maximize the variety of nutrients we consume. The most vibrantly colored fruits and veggies are often the richest in vitamins, minerals, fiber, and antioxidants.
What You Need for this Tomato Watermelon Salad
Summer in a bowl: salty and sweet, with a hint of acidity.
Melons – any variety or heirloom variety works. To find the sweetest and juiciest melons, check out your local farmer’s market. Look for dense, richly colored, deeply aromatic melons in the summer. They’ll be in a whole different league than the bland ones often found at the supermarket.
Tomatoes - any variety or heirloom variety works. There are more than 15,000 known varieties of tomatoes. They range in flavor from mild to sweet to tangy and even smoky, with varying degrees of acidity. Head to your local farmers market to find heirloom tomatoes in every color of the rainbow.
Feta – Look for sheep’s-milk feta, which tends to be creamier and tangier than domestic cow’s-milk versions.
Chef's Tip: Buy feta in blocks. It’s much more flavorful and consistently higher quality than pre-crumbled.
Fresh Herbs such as basil, cilantro, parsley, mint, and more add a pop of color and freshness.
Other Fruits & Veggies: mango, papaya, pineapple, cucumbers, avocado and more.
This delicious, nutrient-packed salad is gluten-free and perfect for a light meal or a side. Omit the feta to make it dairy-free too.
Cooks Tips:
- When possible, buy local and organic produce at the peak of its season.
- The salad will only be as good as the quality of your ingredients.
- Salad is best served immediately, or within an hour of dressing.
- The vinaigrette can be made in advance and will keep in the refrigerator for up to 2 weeks.
Want More Tomato Recipes ?
If you’re looking for more tomato inspiration, check out rainbow tomato guide and recipes below.
- Tomato Confit - low-and-slow roasted cherry tomatoes in olive oil until sweet, jammy, sweet and bursting with umami.
- Gazpacho - a watermelon strawberry twist on the classic Spanish cold tomato soup.
- Baked Feta with Tomatoes - A quick and easy baked feta appetizer bursting with bright, bold Mediterranean flavors.
- Tomato Puff Pastry Tart - Crispy, buttery puff pasty topped with a lemony, creamy ricotta and fresh, juicy tomatoes
- Cherry Tomato & Burrata Pasta – roasted tomatoes with creamy burrata makes the ultimate summer comfort pasta.
- Tomato Galette - a savory galette filled with juicy heirloom tomatoes and creamy cheese.
- Tomato Tart - mustard-laced crème fraîche, juicy summer tomatoes, flaky butter crust.
Want More Watermelon Recipes?
Sweet and savory - here's how I use melon all summer long. And if you want to go deep on every color of the melon rainbow, start with the Melon Colors guide.
- Watermelon Feta Salad - sweet, juicy watermelon and creamy briny feta. Ready in 20 minutes and you'll want it all summer long.
- Watermelon Gazpacho - watermelon, strawberries, tomato, jalapeño. The prettiest cold soup of summer.
- Watermelon Popsicles - watermelon, sugar, lime, salt, chile. The best popsicles you'll make all summer.
If ya tried it, I'd love to hear - leave a comment below and tag me on IG, @danielagerson, so I can see too!
There's a whole lot more seasonal recipes and colorful produce guides waiting for ya on the site.
Let's make waves in the kitchen.
This post was proudly made in partnership with California Grown. All opinions are my own. California Grown is a 501c3 dedicated to connecting Californians with the people who grow and produce their food.
Tomato Watermelon Salad
Ingredients
- 1- pound melon in assorted colors, diced
- 1- pound mixed ripe tomatoes in assorted colors, diced
- 1/2 pound other produce such as mango papaya, cucumbers and/or avocadoes diced
- 8 oz feta cubed or crumbled
- 3 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp lime zest
- 2 tsp honey
- 1/2 cup freshly herbs such as mint, basil, chives, tarragon, and/or cilantro, large leaves torn, and small leaves left whole
- 1 1/2 tsp za'atar
- 1 1/2 tsp sumac
- kosher salt to taste
- black pepper to taste
Instructions
- For the Salad, using a sharp chef's knife or serrated knife, cut fruit’s & veggies and into an assortment of slices, wedges, and/or bite-size pieces.
- For the Dressing, in a small bowl, whisk together the lime juice and zest, honey, za'atar, sumac and salt while slowly pouring in the olive oil until emulsified.
- To assemble, in a large bowl, plater or tray, arrange the melon, tomatoes, other fresh fruit and veggies you’re using and feta. Top with fresh basil and other herbs, season with salt & pepper and drizzle with vinaigrette. Serve immediately.
Notes
- When possible, buy local and organic produce at the peak of its season.
- The salad will only be as good as the quality of your ingredients.
- Salad is best served immediately, or within an hour of dressing.
- The vinaigrette can be made in advance and will keep in the refrigerator for up to 2 weeks.
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