Watermelon, Tomato, and Feta Summer Salad

Oh do we have a Fourth of July side dish recipe for you… One that’s as healthy as it is stunning and swoon-worthy.

Prepare to get some “oohs” and “ahhs” over this stunning tic-tack-toe styled watermelon, cherry tomato, and feta salad. With only a few simple ingredients, you can shop our produce and cheese departments in no time and have this salad made pretty quickly too, depending on your knife skills of course!

Simply scoop up a seedless watermelon, carton of Bristol Farms cherry tomatoes, fresh basil, and Odyssey block feta and serve in small dishes alongside Tajin chili lime seasoning and Bristol Farms California olive oil so your guests can dress it however they like!

Or, serve it in a very large shallow bowl, and let your guests spoon it onto their plates along with their burgers, dogs, BBQ chicken, and veggies. The choice is yours!

Watermelon, Tomato, + Feta salad


20 min


20 min


40 min

Print Recipe
Yields 6-8 portions


1 ripe seedless watermelon (you’ll have leftover watermelon)

1 carton Bristol Farms cherry tomatoes

1 package Odyssey block plain Feta, drained and patted dry

1 package fresh basil

salt to taste

Tajin Chili Lime seasoning, to serve

Bristol Farms California Olive Oil, to serve


With a very large knife, carefully cut your watermelon into quarters. From there, cut 1-inch cubes and add to a plate or bowl.
Rinse cherry tomatoes and cut in half, lengthwise. Add to a separate bowl or plate from the watermelon.
Cut feta cheese into 1-inch cubes and plate separately.
Pull 10-12 basil leaves from stems and set aside.

Grab 6-8 serving bowls (or one large serving bowl) and arrange melon, tomato, and feta in a fun pattern. Sprinkle lightly with salt. Before serving, cut basil in chiffonade strips and sprinkle over salad(s).


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