We love this recipe and added a few flavors: avocado, blueberries, yellow and red watermelon, feta, and Trader Joes roasted & salted Rosemary Marcona almonds. It was a huge hit for our summer party and it was beautiful on the table.
Tomato-and-Watermelon Salad
Oxmoor House
Combine sweet, juicy watermelon chunks with fresh tomato, onion and a red wine vinaigrette for a salad that is the essence of summer.
Yield: Makes 4 to 6 servings
Recipe from
Ingredients
- 5 cups (3/4-inch) seeded watermelon cubes
- 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
- 3 teaspoons sugar
- 1/2 teaspoon salt
- 1 small red onion, quartered and thinly sliced
- 1/2 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- Romaine lettuce leaves (optional)
- Cracked black pepper to taste
Preparation
- 1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
- 2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.
Tomato-and-Watermelon Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American, Southern
- MAIN INGREDIENT: Fruits, Vegetables
- DIETARY CONSIDERATION: Low Fat, Meatless, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Southern Living
More Recipes for Salads
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Shrimp, Tomato, and Watermelon Salad
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Fresh Vegetable and Tortelloni Pasta Salad
Oxmoor House -
Watermelon, Heirloom Tomato, and Feta Salad
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