Salads, gluten-freeAmy BaruchAugust 08, 2025tomatoes, watermelon, mint, cucumber, shallots, white balsamic, feta cheese, pumpkin seedsComment

Tomato and Watermelon Salad with Harissa Toasted Pumpkin Seeds

Salads, gluten-freeAmy BaruchAugust 08, 2025tomatoes, watermelon, mint, cucumber, shallots, white balsamic, feta cheese, pumpkin seedsComment

Tomato and watermelon are summer. This is a very easy recipe and a good pairing for Mujadarra which is more labor intensive. Tweak to your liking by using different acids (white or balsamic vinegar, lemon or lime) and fresh herbs (basil, mint, parsley).

QUANTITY AND INGREDIENTS

2-3 cups of grape or Campari tomatoes, cut in half with serrated knife

1/2 medium size seedless watermelon, cut into large 1 inch cubes (see culinary tips)

1 large English cucumber, seeded and cut into 1/2 inch dice (not included in photo)

1 large shallot, sliced thinly

3 Tbsp extra-virgin olive oil (EVOO)

3 Tbsp good quality white balsamic vinegar or citrus (lime or lemon juice)

1 cup feta cheese, large crumbles or cubes

handful of fresh mint, cut chiffonade

Maldon flaky salt (to taste)

freshly ground pepper (to taste)

Harissa-Toasted Pumpkin seeds (recipe posted)

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe. Divide tasks amongst team members.

2. Gather all your ingredients and necessary equipment.

3. Prep all your wet and dry ingredients in separate bowls in preparation for cooking.

START COOKING

1. Combine the tomatoes, cucumber, watermelon, and shallots in a large, nonreactive bowl and toss gently to combine.

2. When ready to serve, drizzle with vinegar and EVOO.

3. Top with feta crumbles and mint.

4. Add Maldon salt and freshly ground pepper to taste. Top with pumpkin seeds.

CULINARY TIPS

1. Cut tomatoes with a serrated knife to avoid damaging the tomato.

2. Learn to cut watermelon easily. Cut the watermelon in half, then cut each end off to create a flat surface. With the larger diameter surface face on the board, slice away the rind, avoiding cutting away precious fruit. Then cut into one inch planks or cubes.

3. Make a simple vinaigrette of vinegar (or citrus juice) and oil, whisking to emulsify, then add to salad.

4. Toasting nuts and seeds produce a “nuttier” flavor. Adding Harissa-Spiced Pumpkin seeds adds dimension of heat to the an otherwise sweet and salty dish.