Sweet & Savory Watermelon Feta Salad with Tomato Preserves – Easy Summer Side Dish

A simple salad that tastes like a sunset picnic.
Juicy watermelon, salty feta, and my homemade tomato Cheong come together for the ultimate summer refresh.

This salad was born during one of those fridge-foraging moments.
I had a small bowl of watermelon, a few crumbles of feta, and a jar of leftover tomato Cheong from my last recipe test. I tossed them all together without thinking too much—and ended up with something I now make weekly.

It’s juicy, creamy, and unexpectedly bold. The tomato Cheong gives it a warm, savory depth that plays beautifully with the coolness of the fruit.
I love eating this on breezy afternoons, on the balcony with some crusty bread and a sparkling drink. It feels like summer in a bowl—playful, chilled, and a little indulgent.

B’s Secret

This isn’t your usual watermelon salad—what makes it mine is a spoonful (or two) of my tomato Chung.
It’s sweet, tangy, and umami-packed, and when it clings to the cold watermelon like a glaze? Total game changer. Especially with the tomato pops adding little bursts of flavor throughout.

This Did It!

• Don’t skip the tomato Cheong and Cheong pops: They’re what transform this from a typical watermelon salad into something layered and special.
  
• Chill the watermelon ahead: Cold fruit is key for the crisp texture and refreshing vibe.
  
• Use block feta: It’s creamier and saltier than pre-crumbled versions, and adds better contrast.
  
• Add herbs: I love fresh basil in this, but mint or arugula would work too.
  
• Serve immediately: It doesn’t store well once dressed, so toss right before eating.

 FAQS

Q: Can I make this ahead of time?
A: You can prep the ingredients in advance. But toss everything together just before serving for the best texture and flavor.

Q: What are “tomato Cheong pops”?
A: They’re small chunks of tomato preserves that burst with sweetness—if yours has more syrup than pops, that’s okay! Just use what you have.

Q: Can I swap the cheese?
A: Yes—goat cheese or fresh mozzarella also work, but feta gives the best salty contrast to the sweet tomato glaze.