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Homegrown Watermelon Salad with Tomatoes, Pickled Jalapenos + Feta

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  • 2 cups cherry tomatoes, assorted tomatoes, halved
  • 1 1/2 cups cubed watermelon
  • 12 fresh limes
  • salt, to taste
  • 1 heaped cup toasted focaccia croutons
  • 1/4 cup shaved red onions
  • pickled jalapenos, roughly chopped, to taste
  • 1/4 cup chopped cilantro
  • 1/3 cup crumbled feta
  • olive oil


  1. In a large bowl combine the tomatoes, watermelon, juice of 1/2 lime, and salt to taste. Marinate for 30-minutes to 1 hour. This step will draw out some of the moisture. Drain the juice and transfer the mixture to a serving bowl.
  2. Meanwhile, spread the focaccia onto a sheet pan. Toast in the oven @ 325 F until light golden brown. This should take about 20 minutes or so. Cool before adding to the salad.
  3. To the serving bowl, add the red onions- I shave mine directly over the bowl with a mandolin. Add some pickled jalapenos (the amount is up to you) the cilantro and focaccia croutons.
  4. Drizzle generously with olive oil to coat and add the juice of the remaining 1/2 lime. Toss gently and give it a taste. Add more olive oil, lime juice, and salt as needed.
  5. To serve, top with crumbled feta.
  6. Enjoy at room temperature.