Heirloom Tomatoes with Watermelon | CUESA

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Returns March 17, 2022

Heirloom Tomatoes with Watermelon


Andrew Swallow of Mixt Greens and author of Mixt Salads: A Chef’s Bold Creations (Ten Speed Press, 2010)


4 pounds seedless watermelon, cut into 1-inch cubes
3 large heirloom tomatoes, cut into 1-inch cubes
6 ounces Greek feta cheese
2 tablespoons extra virgin olive oil
Fine sea salt and freshly ground black pepper
½ cup fresh basil leaves
¼ cup fresh mint leaves


  1. To assemble each salad, place the cubed watermelon and tomatoes in the center of the plate, and crumble 1½ ounces feta over the top.

  2. Drizzle with about ½ tablespoon olive oil. Season with salt and pepper.
  3. Top with the basil and mint.


Photo by Barry Jan.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »