No-Cook Summer Salads

Photo: James Ransom; Styling: Claire Spolle

No-Cook Summer Salads

Summer Fig and Watermelon Salad with Feta

Balsamic glaze is a syrup of concentrated, cooked-down, sweetened balsamic vinegar; it adds a sweet and tangy element to this refreshing salad. Look for it near the vinegar.

Summer Fig and Watermelon Salad with Feta Recipe


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2 cups cubed seedless watermelon

1/2 cup thinly vertically sliced red onion

large fresh Calimyrna or other green-skinned figs, stemmed

large fresh Brown Turkey, Black Mission, or Striped Tiger figs, stemmed

1 ounce crumbled feta cheese (about 1/4 cup)

1 tablespoon olive oil

1 teaspoon lemon juice

1 teaspoon honey

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh basil

2 tablespoons balsamic glaze

1/4 teaspoon coarse sea salt

1/4 teaspoon freshly ground black pepper


Hands-on: 15 Minutes

Total: 15 Minutes

1. Arrange watermelon on a serving platter; top evenly with onion.

Watermelon, Heirloom Tomato, and Feta Salad

This gorgeous watermelon, tomato, and feta salad pops with color and flavor and is perfect for summertime meals.  You can use any combo of fresh herbs; we like a mixture of mint, basil, parsley, and chives.


3 tablespoons extra-virgin olive oil2 tablespoons chopped mixed fresh herbs

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

heirloom tomatoes, cut into chunks

1 cup (1-inch) cubed red seedless watermelon

1 cup (1-inch) cubed seeded yellow watermelon

1/4 cup vertically sliced red onion

1/2 cup crumbled feta cheese


Whisk together first 4 ingredients in a large bowl. Add tomato, watermelon, and onion; toss to coat. Sprinkle with cheese; toss gently.

Heirloom Tomato Salad with Herbs and Capers

Use a combination of your favorite varieties. We like a mix of red Brandywine, Green Zebra, and Persimmon for the beefsteak tomatoes, and Sungold, Yellow Pear, and Green Grape for the cherry tomatoes.


2 cups assorted heirloom cherry tomatoes, halved

1/2 cup (2 ounces) crumbled reduced-fat feta cheese

1/4 cup thinly sliced fresh basil

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh mint

1 tablespoon drained capers, chopped

1 tablespoon balsamic vinegar

1 tablespoon extravirgin olive oil

2 pounds assorted beefsteak heirloom tomatoes, each cut into 6 wedges

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

(1/2-ounce) slices sourdough bread, toasted or grilled


1. Combine first 9 ingredients in a bowl. Sprinkle tomato mixture with salt and pepper; toss gently. Serve with bread.

Get all these recipes and more at MyRecipes.comc

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