Watermelon, Tomato, Fresh Basil and Feta Salad

I always thought you should never refrigerate tomatoes. I suppose I read it somewhere years ago.


However, while reading my coveted 1989 copy of Anne Willan’s, La Varenne’s Pratique book I learned tomatoes should ripen on your kitchen counter and then be used right away. But, if you can’t use them, keep them in the refrigerator for later use.


It makes sense, because if left too long on the counter tomatoes will grow furry coats. To get a second opinion I went to the Serious Eats website and found the same answer. So from now on, I’ll tuck tomatoes into the refrigerator once they’re ripe.

Watermelon and tomatoes are a nice combination

Watermelon, Tomato, Fresh Basil and Feta Salad

Serves 6

6 cups seedless watermelon, rinds removed, cut into 1” cubes
3-4 tomatoes cut into 1” cubes
1 cup feta cheese, crumbled
2 tablespoons fresh chopped basil
1 teaspoon salt
2 tablespoons lime juice
2 teaspoons honey

Combine watermelon and tomatoes into a bowl. In a separate small bowl, combine salt, lime juice and honey. Mix well. Add this mixture to the watermelon and tomatoes along with the feta and fresh basil. Toss and serve.

Watermelon, Tomato, Fresh Basil and Feta Salad

Try another summer salad:

Butter Lettuce with Pineapple, Ginger Dressing

Coucous Tabbouleh Salad

Roasted Veggie Salad With Farro