Watermelon, Cucumber, and Tomato Salad with Fig Balsamic Vinegar

Posted by Madelaine Oke on

Prep time





  • 3 cups watermelon, cubed
  • 2 cups cucumber, sliced
  • 2 cups cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup crumbled feta cheese (optional)
  • 3 tablespoons Arlotta fig balsamic vinegar
  • 2 tablespoons Arlotta extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


  1. Prepare the Ingredients:

    • Cube the watermelon into bite-sized pieces.
    • Slice the cucumber into thin rounds.
    • Halve the cherry tomatoes.
    • Thinly slice the red onion.
    • Tear the fresh basil leaves.
  2. Combine the Ingredients:

    • In a large salad bowl, combine the watermelon, cucumber, cherry tomatoes, red onion, and basil leaves.
  3. Dress the Salad:

  4. Toss the Salad:

    • Pour the dressing over the salad ingredients in the large bowl. Gently toss to ensure everything is evenly coated.
  5. Add the Cheese:

    • If using, sprinkle the crumbled feta cheese over the top of the salad.
  6. Serve:

    • Serve the salad immediately for the freshest taste, or refrigerate for up to an hour before serving to allow the flavors to meld.

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