A recipe for Ibicenco watermelon and tomato salad

This watermelon, tomato and goat's cheese salad is one to make when it's too hot to cook. It's light and refreshing, but full of flavour

Watermelon and tomato salad with goat's cheese.  Photograph by David Munns

Serves 4

Preparation time 25 mins

Cooking time 0 mins

On a hot day, you want to eat well without spending most of it in the kitchen – and that's the mentality behind pretty much all the recipes in Anne Sijmonsbergen's Eivissa: The Ibiza Cookbook.

"This is the salad to make on Ibiza's dog day afternoons," the author says of this first recipe. "Simple and fast, it's a real refresher: cool, sweet, salty and slightly acidic all at once – perfect."


  • ½ red onion, sliced paper thin
  • 500g watermelon flesh, cut into chunks
  • 4 tomatoes (a combination of red, green, orange and yellow), cut into eighths
  • 60g pitted black olives
  • Handful basil leaves, cut into ribbons
  • 120g soft goat's cheese
  • Extra virgin olive oil, for drizzling
  • Dash sherry vinegar, to serve
  • Salt and black pepper


  1. Slice the onion, place the slices in a bowl of ice-cold water, and leave them to soak for 15 minutes.
  2. Drain them, then pat dry with kitchen paper.
  3. Toss together the fruit, olives and basil.
  4. Crumble the goat's cheese over the top, drizzle with olive oil, a dash of sherry vinegar and season to taste.