Iceberg Babies®
Watermelon Salad


8 servings


  • 8 Garden Hearts® Iceberg Babies®
  • 8 cups watermelon, cut into 3/4-inch cubes
  • 3 lbs heirloom tomatoes in assorted colors,
  •  cut into 3/4- inch cubes
  • 1 1/2 tsp Fleur de Sel (or coarse sea salt or kosher salt
  • 1 1/2 cup feta cheese, cut into 1/2-inch cubes
  • 3/4 cups extra virgin olive oil
  • 3/4 cups red wine vinegar
  • 1 tbsp fresh mint, chopped
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh basil, chopped
  •  salt and pepper to taste
  • 1/2 cup sliced almonds, lightly toasted


  1. Remove outer leaves from the Iceberg Babies® and rinse under cold running water. Trim the stem and cut into one-inch slices, creating large rosettes.
  2. Combine the cubed watermelon and tomatoes in a large mixing bowl.
  3. Sprinkle with Fleur de Sel, toss lightly, and let marinate for 20 minutes.
  4. Add feta cheese, olive oil, vinegar and herbs to tomato-melon mixture. Season with salt and pepper and toss gently.
  5. To assemble, arrange the lettuce rosettes in a fan shape along the side of the plate.
  6. Spoon the tossed watermelon-tomato salad along the base of the rosettes. Sprinkle with toasted almonds.

The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine.

Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA