Watermelon Heirloom Salad



The Faimont Hotel is a very nice chain.  A friend of mine worked at the Whistler location and we got to enjoy the cuisine offered there at the Wildflower Restaurant.  It was the first time I ever heard of putting watermelon in a salad.  Of course, now, it is far more common place.  I have tried it at several different locations with several different dressings and variations but none as good as I had the first time.

My first experience with watermelon in a salad.

My first experience with watermelon in a salad.

My goal was to try and duplicate what I had and I found 1 picture from back in the day that I took while dining at the Fairmont (classy, right?)  Each part was extremely tasty.  The watermelon was sweet.  The heirloom tomatoes were seasoned perfectly.  Even the feta had a creamier texture.  The dressing was light and had a hint of citrus and was balanced nicely with fresh basil.


It took a bit of hunting but I was able to find heirloom tomatoes at an organic grocer nearby.  Why heirloom tomatoes? Besides the fact that they taste more like a tomato than what the average, hybrid tomato tastes like, they are also beautiful to look at.  They come in different shapes, sizes, colours and as far as presentation in a salad, they are definitely more appealing to look at.


Salads are the best because they are so easy to put together.  I started by cutting the tomato into quarters so I coud remove most of the “guts”.  Feel free to keep it if you enjoy that.  I prefer to eat the flesh part and it makes the salad less watery.  From there I sliced the tomato into slices approximately 1 cm in width.

Once the tomatoes were cut I prepared my watermelon.  I cut out a slice of melon and made approximately 1″ cubes from it.


I bought a nice goat milk feta to add a bit of tart to the salad.  The feta was cubed at approximately the same size as the watermelon cubes.


The final element of the salad is a nice dressing.  Salt really compliments and brings out the flavours of both the watermelon and tomatoes so I wanted to make sure there was enough salt in the dressing.  I also threw in a bit of lemon zest as well for added colour and tang.


The dressing itsef was simple:  red wine vinegar, lemon juice, and olive oil.  Once the dressing is combined with the salad you have a nice light side salad for one. You can garnish the salad with a bit more basil.  I have also experimented by adding fresh chopped mint which I also really enjoy in this recipe.


Watermelon Heirloom Salad

author: Eve@DivineDiuum


1 heirloom tomato (sliced and deseeded)

1/2 C watermelon (cubed)

1/2 C feta (cubed)

2 leaves fresh mint (sliced thin, optional)

3-4 leaves fresh basil (sliced thin)


1 Tbsp olive oil

2 pinches salt

1/2 tsp red wine vinegar

1/2 tsp lemon juice

some finely grated lemon zest


1.  Combine feta, tomato, and watermelon in a bowl.

2.  Toss in basil (and mint if that is an option).

3.  In a separate bowl, combine dressing ingredients.

4.  Mix together salad and dressing.

5.  Top with more basil for garnish (optional).

Calories 295

Protein 9.66 g

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