Tomato And Watermelon Salad Recipes

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TOMATO AND WATERMELON SALAD



Tomato and Watermelon Salad image

Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.

Provided by Sam Sifton

Categories     salads and dressings

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
1 small seedless watermelon, cut into 1 1/4-inch cubes
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper to taste
1 cup feta cheese, torn into large crumbles

Steps:

  • Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
  • Whisk together the oil and vinegar and season with salt and pepper to taste.
  • Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 1280 milligrams, Sugar 30 grams

TOMATO AND WATERMELON SALAD



Tomato and Watermelon Salad image

When it comes time for summer, I can't resist making a salad bursting with ingredients from the local markets. For best results, make the salad without ever refrigerating the tomatoes but with the watermelon cold from the refrigerator. The contrast of temperatures will give the salad an extra fresh taste.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried
1 pint cherry tomatoes, stemmed, washed and dried
1 tablespoon chopped tarragon leaves
4 strawberries, hulled, washed and cut into very small pieces
Maldon sea salt
Freshly ground black pepper
1 to 2 teaspoons superfine (or granulated) sugar
6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes

Steps:

  • In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.
  • Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up. Season them with salt, black pepper and sugar. Drizzle the tomatoes with the dressing. Toss them with the tarragon and strawberries.
  • Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.

Nutrition Facts : Calories 145 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 137 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 1 grams, Sugar 4 grams

TOMATO WATERMELON SALAD



Tomato Watermelon Salad image

The quintessential summer salad with lots of lycopene. Tomatoes and watermelon are a match made in heaven! Perfect with grilled meat on a hot day! This is best served at room temperature. Dress the salad right before you eat it.

Provided by 1insa

Categories     Salad     Fruit Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 9

1 large seedless watermelon, cut into 1-inch cubes
4 tomatoes, cut into 1-inch dice
12 mint leaves, sliced thinly
1 large sweet onion, thinly sliced
1 cup crumbled feta cheese
¼ cup olive oil
2 tablespoons white balsamic vinegar
1 pinch coarse salt, or to taste
1 pinch ground black pepper, or to taste

Steps:

  • Gently mix watermelon, tomatoes, mint, onion, and feta cheese in a large bowl.
  • Whisk olive oil, vinegar, salt, and pepper together in small bowl; drizzle over salad and gently toss to coat.

Nutrition Facts : Calories 314.3 calories, Carbohydrate 60.7 g, Cholesterol 11.1 mg, Fat 8.5 g, Fiber 3.8 g, Protein 6.9 g, SaturatedFat 2.6 g, Sodium 150.6 mg, Sugar 49.2 g

HEIRLOOM TOMATO AND WATERMELON SALAD



Heirloom Tomato and Watermelon Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 8

8 cups 1 1/4-inch chunks red and yellow heirloom tomatoes
4 cups 1 1/4-inch chunks seedless watermelon
1/4 cup olive oil
2 tablespoon lemon juice
1 tablespoon honey
Kosher salt and freshly ground black pepper
1 1/2 cups feta, cut into 1/2-inch chunks
1/2 cup torn fresh basil leaves

Steps:

  • Put the tomato and watermelon chunks in a bowl.
  • For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, and add salt and pepper to taste.
  • Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil.

WATERMELON AND TOMATO SALAD



Watermelon and Tomato Salad image

An unexpected but deliciously addictive flavor combination! This recipe serves two, but you may want it all for yourself.

Provided by KIERSA

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 8

1 pint cherry tomatoes, halved
2 cups cubed seeded watermelon
6 large basil leaves, thinly sliced
½ cup crumbled feta cheese
1 teaspoon lemon zest
2 tablespoons extra-virgin olive oil
1 ½ tablespoons white balsamic vinegar
salt and pepper to taste

Steps:

  • Place the tomatoes and watermelon into a mixing bowl. Sprinkle with the basil, feta cheese, and lemon zest. Drizzle with the olive oil and balsamic vinegar. Toss gently. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 373.1 calories, Carbohydrate 22.9 g, Cholesterol 56.1 mg, Fat 27.7 g, Fiber 2.4 g, Protein 11.3 g, SaturatedFat 11.4 g, Sodium 721.2 mg, Sugar 13.7 g

WATERMELON TOMATO SALAD



Watermelon Tomato Salad image

Watermelon and tomatoes may seem an unlikely pair, but they team up to make a winning combination in this eye-catching salad. -Matthew Denton, Seattle, Washington

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 18 servings.

Number Of Ingredients 6

10 cups cubed seedless watermelon
2 pints yellow grape or pear tomatoes, halved
1 medium red onion, chopped
1/2 cup minced fresh parsley
1/2 cup minced fresh basil
1/4 cup lime juice

Steps:

  • In a large bowl, combine the watermelon, tomatoes and onion. In a small bowl, combine the parsley, basil and lime juice. Pour over watermelon mixture and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

WATERMELON AND TOMATO SALAD



Watermelon and Tomato Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 13

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

Steps:

  • 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 : Calories 102 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 181mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

HEIRLOOM TOMATO AND WATERMELON SALAD



Heirloom Tomato and Watermelon Salad image

This delicious heirloom tomato and watermelon salad recipe is courtesy of Laurent Tourondel.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 17

1 piece ginger (3 inches long)
3/4 cup olive oil
3 tablespoons sherry-wine vinegar
Sea salt and freshly ground black pepper
3 cups heirloom tomatoes, quartered or cut into 2-inch pieces
2 cups seedless watermelon, cut into 1-inch pieces
2 tablespoons Thai basil, chopped plus whole leaves, for garnish
1/4 cup red onion, thinly sliced
2 tablespoons chopped chives
2 tablespoons chervil leaves
2 tablespoons chopped flat-leaf parsley
4 ounces feta cheese, crumbled into large pieces
1/4 cup celery leaves, for garnish
1 small spring onion, very thinly sliced, for garnish
1/2 ripe avocado, thinly sliced, for garnish
1 radish, thinly sliced, for garnish
1 teaspoon mustard oil

Steps:

  • Grate ginger on the large holes of a box grater. Wrap ginger in a lint-free cloth and squeeze over a medium bowl to extract juice. You should have about 2 tablespoons.
  • Whisk ginger juice, along with olive oil and vinegar, until well combined; season with salt and pepper. Add tomatoes, watermelon, chopped basil, and red onion and gently toss until fully coated; season with salt and pepper. Let stand 30 minutes.
  • Transfer tomatoes and watermelon to a serving bowl. Gently fold in chives, chervil, and parsley; spoon over any remaining marinade. Sprinkle with cheese, and garnish with celery leaves, spring onion, whole basil leaves, avocado, radish. Drizzle with mustard oil; serve immediately.

HEIRLOOM TOMATO & WATERMELON SALAD



Heirloom tomato & watermelon salad image

Use a variety of colours and sizes of juicy tomatoes in this simple, seasonal side dish with fresh mint and creamy crumbled feta

Provided by Jessica Simmons

Categories     Side dish

Time 5m

Number Of Ingredients 4

300g heirloom tomato (a mixture of colours and sizes looks nice), halved or quartered if large
0.25 large or 0.5 small watermelon
handful mint , leaves picked
100g feta

Steps:

  • Put the tomatoes in a large bowl. Remove the outer rind of the watermelon, cut the flesh into medium-sized cubes and add to the tomatoes.
  • Roughly chop the mint leaves, discarding the stalks but leaving a little for the garnish, and add the rest to the bowl. Crumble over the feta, toss everything together lightly and garnish with the reserved mint.

Nutrition Facts : Calories 171 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

WATERMELON AND TOMATO SALAD WITH BASIL OIL



Watermelon and Tomato Salad with Basil Oil image

A basil-infused oil makes a sweet, herbaceous dressing for summer produce and creamy goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Number Of Ingredients 9

2 cups fresh basil, plus more for garnish
1 1/2 cups extra-virgin olive oil
6 cups cold cubed watermelon (from about 4 1/2 pounds watermelon), rind removed
3 heirloom tomatoes, cut into 1/2-inch wedges
1 Kirby cucumber, cut into 1/2-inch-thick slices on the bias
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon fresh lemon juice
1/2 cup crumbled soft goat cheese (4 ounces)
Sea salt and freshly ground pepper

Steps:

  • Make the basil oil: Prepare an ice-water bath. Bring a saucepan of water to a boil. Blanch basil for 1 minute. Transfer to ice-water bath to stop the cooking process. Drain.
  • Puree basil in a blender with olive oil until smooth. Strain mixture through a cheesecloth-lined fine sieve set over a bowl. Let stand until oil drips through, about 1 hour (do not squeeze cheesecloth).
  • Make the salad: Toss together watermelon, tomatoes, cucumber, olive oil, and lemon juice in a bowl. Transfer to a serving platter, and sprinkle with goat cheese. Drizzle with basil oil and more olive oil. Sprinkle with salt and pepper. Garnish with basil.

TOMATO AND WATERMELON SALAD



Tomato and Watermelon Salad image

From Pintxos: Small Plates in the Basque Tradition by Chef Gerald Hirigoyen . This Frenchman makes fabulous food in San Francisco and this salad is an example of the simple treatment of fresh ingredients at which he excels.

Provided by Chef Kate

Categories     Melons

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 -4 heirloom tomatoes, small to medium, in assorted colors, cored and cut into 1 inch chunks
1 small cucumber, peeled, seeded, and cut into 1 inch cubes
1 cup watermelon, seedless flesh (red or yellow)
1 Hass avocado, halved, pitted, peeled, and cut into 1 inch cubes
1 tablespoon herbs, fresh, chopped (mixed in any combination ( basil, tarragon, chives, and cilantro)
1/4 teaspoon coriander seed
3 tablespoons extra virgin olive oil
3 tablespoons aged balsamic vinegar
kosher salt & freshly ground black pepper

Steps:

  • In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs.
  • In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

WATERMELON AND TOMATO SALAD



Watermelon And Tomato Salad image

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 1/2 cups seedless watermelon, in 1-inch cubes or balls (cut over a bowl to catch the juice and reserve it)
1 1/2 cups cherry or grape tomatoes, cut in half
1/2 cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or Maytag blue cheese
1/2 cup minced scallions
Salt
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
Pinch cayenne
1/2 cup cilantro or parsley, roughly chopped

Steps:

  • Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
  • Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne. To serve, dress the salad with this mixture and garnish with cilantro. Do not refrigerate and serve within 30 minutes.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 483 milligrams, Sugar 8 grams

WATERMELON, TOMATO AND CHEESE SALAD



Watermelon, Tomato and Cheese Salad image

What's the watermelon doing in this recipe? That's what I asked myself too, but it's an awfully good combination! I've made this several times, and it's based off of a recipe I cut out of the NY Times a while ago. Really nice for a spring or summer side dish.

Provided by Kumquat the Cats fr

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

2 1/2 cups seedless watermelon, cut in 1 inch cubes or balls (reserve juice)
1 1/2 cups cherry tomatoes or 1 1/2 cups grape tomatoes, halved
1/2 cup gorgonzola or 1/2 cup Roquefort cheese, crumbled
1/2 cup scallion, minced
salt
1 tablespoon extra virgin olive oil
2 tablespoons sherry wine vinegar
1 pinch cayenne
1/2 cup cilantro or 1/2 cup parsley, roughly chopped

Steps:

  • Combine watermelon, tomato, cheese, scallions and salt in a bowl.
  • Whisk together 2 tablespoons of watermelon juice, oil, vinegar and cayenne and gently toss with salad.
  • Garnish with cilantro or parsley.

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