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Watermelon and Tomato Salad

You cannot beat this light and refreshing salad on hot summer days. 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! —Be Jones, Brunswick, Missouri


  • 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 zest
  • 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


  • For dressing, place the first eight ingredients in a blender; cover and process until pureed.
  • 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.
Nutrition Facts
1 cup: 102 calories, 3g fat (0 saturated fat), 0 cholesterol, 181mg sodium, 22g carbohydrate (17g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1/2 fat.

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  • hksalander
    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.

  • Linda
    Aug 21, 2007

    No comment left

  • c
    Jul 16, 2007

    No comment left

  • alisondvm
    Jul 10, 2007

    No comment left