Watermelon & tomato summer salad

Watermelon & tomato summer salad

There's really no wrong way to do it—which is what we love in a recipe. It can as simple as watermelon, EVOO, and basil, or you can lean into a theme. We've gone Greek (surprise) to balance out the sweetness with the bitterness of the Kalamata olives and oil. 

However you prefer it, EAT THIS NOW because the window for these flavours is small. It's also a fact that it tastes miles better when dining al fresco, so look out for those sunny skies, Citizens...

Here are the ingredients you'll need:

Serves 4

  • 1 small watermelon
  • 1 small red onion
  • A couple of large tomatoes
  • 100-200g of olives (Kalamata for this)
  • 200g feta
  • 3 tbsp red wine vinegar (or balsamic)
  • Citizens of Soil extra virgin olive oil
  • Handful of fresh basil
  • Handful of fresh mint
  • Sea salt & pepper

Here's the method:

  • Peel the watermelon.
  • Cut the tomatoes, watermelon, and feta into chunks.
  • Thinly slice the red onion.
  • Roughly chop the herbs (or just leave whole)
  • Squeeze the olives with your fingers or squish on a chopping board with your palm to open them up a bit, or slice in half if that's a faff.
  • Put this all in a large, pretty bowl.
  • Mix the vinegar and olive oil into a small bowl.
  • Pour the dressing mix over the salad and top with sea salt & pepper.

Ways to make it more your own:

  • Keep it cool with cucumber or avocado.
  • Add in leaves like rocket or watercress for more of a salad vibe.
  • Make it spicy with chiles or tajin seasonings, or even fried shallots.


Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.

Join the Olive Oil Club

Every gift comes with a handwritten note. Just add your message to the box in cart for us to include.

You may also like...

Extra virgin olive oil: Is bitter better?

Love it or hate it, this controversial flavour is actually considered a positive attribute in extra virgin olive oil. While some people confuse the bitterness in EVOO as something bad, it's actually something that experts and olive oil lovers alike look out for and value.  This article was written by Alexis Kerner, a leading international olive oil expert & environmental scientist.   Coffee, beer, and dark chocolate are all foods we may have not enjoyed the first time we tasted them but ...

Meet Francesca: our new Sicilian olive oil producer

Born between the mountains and sea, this extra virgin olive oil is telling the story of rural Sicilian identity.  We were always going to have an olive oil from Sicily. Sicily and the southern part of Italy has the bulk of the Italy's olive cultivars, and the diversity of flavours across the island is striking. You also have the iconic Nocellara olives—those big, buttery olives give off real "cool natural wine bar" vibes. But even in one of the biggest olive oil regions in the world, finding ...

This is Sparta: Introducing our EVOO from Greece

It’s a whole new place, but still in one of our favourite regions. The Peloponnese is a magical peninsula, encapsulating both ancient Greece and the modern era—which feels fitting for this oil. Old traditions and family legacies have mixed with high-tech precision to deliver thoughtful quality, all centred around a community making its comeback.  I lost a lot of sleep about the state of Greek oil this year. If you read the article we wrote about the spike in olive oil prices, you're aware th...

Follow us on instagram