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Watermelon and Tomato Salad

watermelon and tomato salad

Tomatoes and watermelon tossed with vinegar, oil and basel make a perfect mixture of tangy and sweet.

  • Duration
  • Prep Time
  • 4Servings


  • 2 large tomatoes, rinsed and cut into 6 slices each
  • 2 tablespoons white balsamic vinegar (or substitute apple cider vinegar)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh basil, rinsed, dried, and chopped (or 1 teaspoon dried)
  • 4 cups diced watermelon, with seeds removed (about half a small melon, rinsed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


1. Arrange three tomato slices on each of four salad plates.

2. Combine vinegar, oil, and basil in a bowl, and mix well.

3. Add watermelon, and gently toss to coat evenly. Spoon watermelon over the tomatoes.

4. Top with salt and pepper, and serve.

Alternate: Substitute three cherry or grape tomatoes and three chunks of watermelon threaded onto a wooden skewer (eight skewers needed). Serving: two skewers

source: National Heart Lung and Blood Institute

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