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Tomato and Fennel Salad

Juicy beefsteak tomatoes, sweet watermelon, and crisp fennel combine to create a refreshing end-of-summer salad.

  • servings: 4


  • 2 medium beefsteak tomatoes, cored and cut into 1/2-inch wedges
  • 3/4 pound pound seedless watermelon, cut into 3/4-inch pieces (2 cups)
  • 1 small fennel bulb, cored and thinly sliced
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons extra-virgin olive oil
  • 2 teaspoons chopped fennel fronds

Cook's Note

This salad can be made ahead and enjoyed at room temperature. Add fennel fronds just before serving.


  1. Step 1

    In a medium bowl, combine tomatoes, watermelon, fennel, lemon juice, and olive oil. Add fennel fronds, season with salt and pepper, and toss to combine.

Everyday Food, September 2010