Watermelon Tomato Salad With Balsamic Dressing Recipes

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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

WATERMELON TOMATO SALAD WITH BALSAMIC DRESSING



Watermelon Tomato Salad With Balsamic Dressing image

Watermelon tomato salad, nice refreshing salad and the kids love it...this is a great summertime side.

Provided by klcrfa

Categories     Salad     Fruit Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 8

½ seedless watermelon, cut into 1-inch cubes
1 large ripe tomato, peeled and diced
¼ sweet onion, very thinly sliced
1 green onion, chopped
¼ cup balsamic vinegar
2 tablespoons olive oil
2 (1 gram) packets saccharine-based sugar substitute (such as Sweet'N Low®)
salt and ground black pepper to taste

Steps:

  • Place watermelon cubes, tomato, sweet onion, and green onion into a salad bowl. In a separate bowl, whisk together the balsamic vinegar, olive oil, and sweetener until the sweetener has dissolved. Pour the dressing over the salad, and lightly toss; sprinkle with salt and black pepper to taste.
  • Refrigerate at least 30 minutes before serving.

Nutrition Facts : Calories 167.5 calories, Carbohydrate 31.8 g, Fat 5.2 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 8.6 mg, Sugar 25.8 g

TOMATO AND WATERMELON SALAD



Tomato and Watermelon Salad image

Provided by Alex Guarnaschelli

Time 20m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
Sea salt and freshly ground pepper
1 pint cherry tomatoes
2 beefsteak or other large tomatoes
1 to 2 teaspoons superfine or granulated sugar
1 tablespoon chopped fresh tarragon
4 strawberries, hulled and cut into small pieces
1 cup cubed cold watermelon

Steps:

  • Whisk the balsamic vinegar, lemon juice and olive oil in a bowl. Taste for seasoning; add salt and pepper. Set aside.
  • Cut the cherry tomatoes in half and slice the beefsteak tomatoes. Arrange in a single layer; season with salt and pepper and sprinkle with the sugar. Transfer to a bowl and drizzle with half of the dressing. Add the tarragon and strawberries; toss.
  • Divide the tomato mixture among plates. Drizzle with more dressing and top with the watermelon. Serve immediately.

GRILLED WATERMELON AND TOMATO SALAD



Grilled Watermelon and Tomato Salad image

Provided by Elaine Louie

Categories     dinner, lunch, quick, salads and dressings

Time 15m

Yield 4 appetizer servings

Number Of Ingredients 9

Four 3/4 inch inch thick slices of seedless watermelon, as needed
4 ripe heirloom tomatoes, mixed colors, cut into batons with an apple corer, or sliced into wedges
4 tablespoons extra virgin olive oil
Kosher salt and fresh ground pepper, to taste
1 tablespoon fresh lemon juice
4 teaspoons aged balsamic vinegar
8 small leaves fresh opal basil
8 small leaves of fresh green basil
Maldon sea salt, for garnish

Steps:

  • Prepare a charcoal grill outdoors for direct grilling over high heat. Or, indoors, place a grill pan over high heat until very hot.
  • Using a 3 1/2 inch cookie cutter, cut the watermelon flesh into four rounds. Place on the grill grates or in grill pan, directly over the heat. Grill on one side only, until grill-marked, and the melon emits a slightly smoky aroma, about 2 minutes. Transfer rounds, grill-marked sides up, to a platter.
  • Place the tomato batons or wedges in a large bowl and toss gently with 2 tablespoons of the olive oil. Season to taste with kosher salt, pepper, and lemon juice.
  • Place a watermelon round, grill-marked side up, in the center of each of four appetizer plates. Top each with an equal portion of tomatoes. Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar. Garnish with opal basil and green basil and a few grains of Maldon salt, and serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 25 grams

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

TOMATO AND WATERMELON SALAD WITH MOZZARELLA



Tomato and Watermelon Salad with Mozzarella image

Slice the tomatoes in big and small pieces for a more dramatic salad. For best results, make the salad without ever refrigerating the tomatoes, but with the watermelon ice cold from the refrigerator. The contrast of temperatures will give the salad an extra fresh taste. You will need Mozzarella in the "bag" with liquid; the liquid is used in the dressing.

Provided by Alex Guarnaschelli

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup extra-virgin olive oil
6 to 8 ounces mozzarella cheese, cut into 12 small slices, liquid reserved
4 tablespoons pickle juice (from the jar)
1/2 cup apple cider vinegar
1/2 cup fresh parsley leaves, tightly packed, stemmed, washed, dried and chopped
2 ounces coarse sea salt
2 ripe beefsteak (or any large variety heirloom) tomatoes, washed, dried and stemmed
1 pint cherry (Sweet 100's or heirloom) tomatoes, washed, dried and stemmed
Granulated sugar
Coarsely ground black pepper
The juice from 1/2 to 1 lemon, depending on personal taste
6 ounces cold watermelon, rind removed, seeded, cut into bite-size cubes and refrigerated until just before serving

Steps:

  • For the dressing: In a bowl, whisk together the olive oil, mozzarella liquid and pickle juice. Whisk in the vinegar. Taste for seasoning. Set aside.
  • For the herb salt: Put the parsley and the salt in the bowl of the food processor and pulse to blend until they are integrated and the salt is green. Keep in a sealed jar.
  • To assemble the salad: Slice and arrange the tomatoes in a single layer on a flat surface. Drizzle the tomatoes with a little sugar, black pepper and the dressing. Top with a sprinkle of the parsley salt. Taste a tomato slice for seasoning. Squeeze the lemon juice on the watermelon. Season the mozzarella slices with parsley salt and a little dressing, as well. Arrange the tomatoes, mozzarella and watermelon cubes on 6 rectangular plates. Serve immediately.

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.

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

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