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.
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.
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.
What started as a lazy fridge clean-out turned into my favorite summer bite.
Cold, crisp watermelon. Crumbly feta. And my homemade tomato cheong—a tangy, sweet glaze that pulls it all together.
It’s refreshing, surprising, and just bold enough to impress.
The tomato preserve clings to the fruit like sunlight—warm, umami-rich, and softly sweet.
Dice the watermelon into medium-sized cubes.
In a small bowl, combine the tomato cheong, olive oil, salt, and black pepper. Mix well.
