Watermelon and Tomato Salad Recipe

5 1 3
Watermelon and Tomato Salad Recipe
Watermelon and Tomato Salad Recipe photo by Taste of Home
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Watermelon and Tomato Salad Recipe

Read Reviews
5 1 3
Publisher Photo
“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!"
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min.

Ingredients

  • 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

Directions

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. Yield: 12 servings.
Originally published as Watermelon and Tomato Salad in Light & Tasty June/July 2007, p27

Nutritional 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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  • 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
  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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hksalander User ID: 6771070 67619
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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