Kitchen Garden Seeds

Watermelon, Tomato and Feta Salad
Shelburne Farms * Shelburne, Vermont
Shelburne Farms
1611 Harbor Road
Shelburne, Vermont 05482
Phone: (802) 985-8498

Shelburne Farms is a 1,400-acre working farm, National Historic Landmark and nonprofit environmental education organization whose mission is to cultivate a conservation ethic by teaching and demonstrating the stewardship of natural and agricultural resources. Created in 1886, it has a magnificent inn on the shores of Lake Champlain with a renowned seasonal restaurant and a breathtaking landscape designed by Frederick Law Olmsted, Sr. whose vision guided the development of the farm, fields and forest. Purchase their award-winning farmhouse cheddar cheese and new cookbook, “Cooking with Shelburne Farms: Food and Stories from Vermont” by Melissa Pasanen with Rick Gencarelli, Viking Studio, at

Watermelon, Tomato and Feta Salad
  • 1 large red Tomato (about ½ pound), cored and chunked
  • 12 large fresh Mint leaves, coarsely chopped, plus a few more for whole leaves for garnish
  • 1½ cups bite-size cubes seeded Watermelon
  • 2 large Tomatoes (about 1 pound), any color, cored and cut into bite-sized cubes, or about 3/4 pound Cherry or Pear Tomatoes in assorted colors, sliced in half
  • 1½ teaspoons coarse kosher salt
  • Freshly ground black pepper to taste
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons champagne vinegar or white wine vinegar
  • ½ cup (about 2-3 ounces) crumbled feta
  • Put the chunked Tomato into a blender and purée until completely smooth. Set a fine sieve over a medium bowl, pour the Tomato purée into the sieve, and allow to drain for at least 10 minutes. Reserve the resulting Tomato water, which should be about 1/4-1/3 cup.

    In another medium bowl, combine the chopped Mint, Watermelon, Tomato cubes, salt, a few grinds of pepper, the olive oil, and the champagne vinegar. Toss gently to combine.

    Prepare salads individually by spooning a tablespoon of the reserved Tomato water onto a plate (chilled if you like), topping it with a quarter of the Watermelon and Tomato mixture, sprinkling 2 tablespoons of crumbled feta on top, and garnishing with a Mint leaf. Serve immediately. Serves 4.