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Heirloom Tomato and Watermelon Salad with Basil Vinaigrette

Serves: 6
Hands On Time: 
Total Time: 


Pickled Red Onion
1 red onion, sliced into half moons
1 1/4 cups sugar
1 cup water
1/2 cup apple cider vinegar
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
2 teaspoons yellow mustard seeds
Basil Vinaigrette
3/4 cup extra-virgin olive oil 
1 (0.75-ounce) package fresh basil, leaves picked
Juice of 1/2 lemon
1 clove garlic
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 small seedless watermelon, cut into wedges
4 heirloom tomatoes, cut into 1/2-inch slices
1 cup goat cheese, crumbled


To make the pickled onion: Place the sliced onions in a medium bowl. In a small saucepan, combine the remaining ingredients and bring to a boil, stirring to dissolve the salt and sugar. Strain the hot pickling liquid through a fine-mesh strainer into the bowl with the onions. Let the onions sit in the pickling liquid at room temperature for 2 hours.
To make the basil vinaigrette: Combine all of the ingredients in a blender and purée until the basil has completely broken down and the mixture becomes a homogenous sauce.
To make the salad: Place three wedges of watermelon onto each of six serving plates. Divide the sliced tomatoes across the watermelon wedges, and repeat with the goat cheese. Top each salad with 2 tablespoons of basil vinaigrette and garnish with slices of pickled red onion.

Photo Credit: Lauren Booker

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