WATERMELON SALAD with roasted tomato oil


Prep Time:  20 minutes | Active Time: 10 minutes | Total Time: 1 hour 30 minutes

Slice you onions last to keep their flavor separate from that of the sweet, juicy watermelon.


For the Roasted Tomato Oil

  • 1-1/2 cups cherry tomatoes, halved
  • 1/2 cup plus 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt

For the Salad

  • 8 cups chopped seedless watermelon
  • 2 softball-size jicamas, peeled and cut into long, thin matchsticks (about 4 cups)
  • 12 sprigs mint, coarsely chopped
  • 1/2 cup roasted pistachios, coarsely chopped
  • 8 ounces feta cheese, cut into 1/2-inch dice
  • 3/4 cup thinly sliced red onion
  • 6 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt, plus more as needed


1. Make the roasted tomato oil: Preheat the oven to 300°F.

2. In a small bowl, toss the cherry tomatoes, 2 tablespoons of the olive oil, and the salt and spread them out in a single layer on a rimmed baking sheet. Roast for about 1 hour, until very soft and wrinkled. Remove from the oven and let the tomatoes cool slightly, then transfer them to a blender with the remaining 1/2 cup olive oil and puree until thick and emulsified, about 30 seconds.

3. Strain the tomato puree through a fine-mesh sieve into a bowl, pressing down on the mixture to extract as much oil as possible (you should have about 1/2 cup roasted tomato oil). If you’re not using it immediately, the oil can be stored in an airtight container in the refrigerator for up to 1 week.

4. Make the salad: In a large bowl, gently toss the watermelon, jicama, mint, pistachios, feta, and red onion to combine, then arrange on a large serving platter.

5. In a small bowl, whisk together 1/2 cup of the roasted tomato oil, the vinegar, and the salt. Drizzle the dressing over the watermelon salad before serving.