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Watermelon and Tomato Salad with Queso Fresco and Sweet Peppers

Watermelon and Tomato Salad with Queso Fresco and Sweet Peppers

Whitney Otawka
Crumbled queso fresco rounds out this salad that pairs sweet, salty, and bright acidic flavors. Omit the country ham for a vegetarian-friendly version.
Servings 2


  • 1 roasted red bell pepper deseeded and minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Champagne vinegar
  • ½ teaspoon parsley minced
  • ½ teaspoon kosher salt
  • ½ cup olive oil
  • ¼ cup grapeseed oil


  • cups diced watermelon
  • ½ cup sweet pepper vinaigrette
  • 1 large heirloom tomato cut into wedges
  • 8 cherry tomatoes cut in half
  • Flaky sea salt
  • 3 paper-thin slices of country ham
  • ¼ cup crumbled queso fresco
  • Fresh chervil for garnish


  • ►SWEET PEPPER VINAIGRETTE: In a mixing bowl, stir together the red pepper, lemon juice, Champagne vinegar, parsley, and salt. While whisking, slowly pour in both oils. Transfer to a storage container if not using immediately. Vinaigrette can be stored in the refrigerator for up to seven days.
  • ► SALAD: In a large bowl, toss watermelon with 1 tablespoon of sweet pepper vinaigrette. In a separate bowl, lightly season heirloom tomato and cherry tomatoes with the sea salt.
  • ►To serve, arrange watermelon on a serving platter and top with tomatoes. Drizzle with remaining sweet pepper vinaigrette. Top with torn slices of country ham, queso fresco crumbles, and chervil leaves.

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