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Watermelon and Tomato Wedge Salad

Servings 6 servings
Author Brandon Matzek

Ingredients

  • 8 oz. feta cheese, crumbled (I like to buy it in a big block and crumble myself)
  • 1/2 cup buttermilk
  • 1/2 cup greek yogurt
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/4 cup finely chopped chives, plus more for sprinkling
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 small seedless watermelon, rind removed
  • 2 red heirloom tomatoes, stems removed
  • Freshly chopped basil, for sprinking
  • Flaky sea salt

Instructions

  • To make the feta-chive salad dressing, combine feta cheese, buttermilk, greek yogurt, lemon juice and chives in a medium bowl, gently stirring to combine. The dressing should still have some bits and chunks of feta showing. Season to taste with kosher salt and black pepper. I didn't add any additional salt, but you may want to. Store in the refrigerator until ready to use.
  • Cut watermelon into thick wedges, then arrange on a large platter. Also cut tomatoes into smaller wedges, and scatter over the watermelon.
  • To serve, dot the wedges of watermelon and tomato with the feta-chive dressing. Sprinkle with chopped chives, basil and a little flaky sea salt. Transfer extra dressing to a small bowl and serve beside the salad.