Gluten-free watermelon salad
Photo: Shauna Ahern

Serves 4


  • 4 cups of cubed ripe watermelon
  • 2 cups of cubed ripe heirloom tomatoes
  • 1/2 cup crumbled French feta
  • 1 Tbsp. finely diced fresh tarragon
  • 3 Tbsp. extra-virgin olive oil (choose a fruity one)
  • 1 Tbsp. champagne vinegar
  • Pinch of sea salt
  • Cracked black pepper


Put the watermelon, tomatoes, feta, and tarragon into a large bowl.

Combine the olive oil, champagne vinegar, and sea salt in a small jar. Put on the lid. Shake until the dressing is entirely mixed.

Drizzle a bit of the dressing around the sides of the bowl of salad. Toss with your hands. If it feels at all dry, add a touch more. Do not overdress this salad, as the dressing can overpower the taste of the watermelon and tomato.

Sprinkle a bit of cracked black pepper over the salad.

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