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Easy, Delicious Watermelon and Heirloom Tomato Salad for Summer

This easy, refreshing watermelon and heirloom tomato salad from local chef Stacey Weber is the perfect addition to your next backyard barbecue. The former executive chef for the Arizona Cardinals and owner of EAT by Stacey Weber is known for using local, nutrient-dense ingredients in her creations. “Not all salads have to have lettuce,” she says. “This one is so refreshing for summer and such a fun swap from the expected. The turmeric and pickled onions make it sneaky healthy. It’s perfect as the star of the show or served with your favorite grilled protein.”

Watermelon Heirloom Tomato Salad



• Seedless watermelon (cubed) – 1 mini or 1/2 large
• 2 cups halved Heirloom cherry tomatoes
• 2 large heirloom or other vine tomatoes chopped – roughly three cups
• Pickled onions – 1/2 cup (see recipe)
• ¼ cup crumbled feta
• ½ cup Marcona almonds
• 1/4 cup olive oil
• 2 tablespoons white balsamic vinegar
• 1/3 cup mint or basil
• 1/2 zest + juice of a lime
• 2 teaspoons agave
• 1 tablespoon salt
• 1 teaspoon turmeric


1. Arrange the watermelon, tomatoes, and red onions on a large plate or platter. Drizzle with half the dressing.
2. Make the dressing: In a small bowl, whisk together the olive oil, lime juice, agave, turmeric and salt.
3. Top with the feta, almonds and herbs. Drizzle with remaining dressing. Season to taste and serve.


1 medium red onion
½ cup white vinegar
½ cup water
1 ½ tablespoons granulated sugar
1 ½ teaspoons salt
Tiny pinch of red pepper flakes
1 tablespoon pickling spice

1. Slice the red onion as thin as possible. Use a mandolin for evenly sliced onions.
2. Add the sliced red onions to a glass jar, such as a 16-ounce mason jar. Even a bowl will work or container with a lid, glass is preferred.
3. In a small saucepan, combine the white vinegar, water, sugar, salt and pepper flakes. Bring the mixture to a simmer over medium heat, then immediately remove from heat.
4. Pour the pickling liquid over the onions in the jar. Use a butter knife to press the onions down into the liquid, making sure they are immersed completely. Let them sit at room temperature, uncovered, for 30 minutes, then cover and refrigerate for at least an hour before serving. They will have a stronger flavor after at least four hours in the refrigerator.
5. Can keep for approximately two weeks in the refrigerator.

See more of Weber’s creations at

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