Watermelon and Tomato Salad Recipe
Watermelon and Tomato Salad Recipe photo by Taste of Home

Watermelon and Tomato Salad Recipe

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“You cannot beat this light and refreshing salad on hot summer days!” says Bev Jones in Brunswick, Missouri. “The combination of watermelon, cilantro, lime and tasty heirloom tomatoes is just unusual enough to keep folks commenting on the great flavor—and coming back for more!"
TOTAL TIME: Prep: 40 min.
MAKES:12 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 40 min.
MAKES: 12 servings


  • 3 tablespoons lime juice
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 medium mango, peeled and chopped
  • 1 teaspoon grated lime peel
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 8 cups cubed seedless watermelon
  • 1-1/2 pounds yellow tomatoes, coarsely chopped (about 5 medium)
  • 1-1/2 pounds red tomatoes, coarsely chopped (about 5 medium)
  • 2 sweet onions, thinly sliced and separated into rings
  • 2/3 cup minced fresh cilantro

Nutritional Facts

1 cup equals 102 calories, 3 g fat (trace saturated fat), 0 cholesterol, 181 mg sodium, 22 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fruit 1/2 fat.


  1. For dressing, place the first eight ingredients in a blender; cover and process until pureed.
  2. In a large bowl, combine the watermelon, tomatoes, onions and cilantro. Just before serving, add dressing and toss to coat. Serve with a slotted spoon. Yield: 12 servings.
Originally published as Watermelon and Tomato Salad in Light & Tasty June/July 2007, p27

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Reviewed Jul. 13, 2012

"This was a good snack/side dish. Although I made a few tweaks to it that I recommend. Instead of lime juice I used lemon juice. Instead of yellow tomatoes I used yellow sweet bell peppers. I also did not use any onions simply because I dont care for them. I would recommend using only 1 tablespoon of olive oil though, 2 seemed like too much to me."

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