Watermelon & Tomato Salad

July 23, 2012

By:  Maria

This salad, with some unlikely combinations, has a taste that will not disappoint. Sweet and tart, crisp and juicy, the flavors and textures work well together and the result is a refreshing and delicious salad that’s a cinch to make. If you grab the ingredients from your garden or farmer’s market, you will have optimal flavors.


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 (want to use up other tomatoes from your garden? Do it!)
1/2 cup minced scallions
Optional: 1/2 cup of one of the following: crumbled Feta, Stilton, Gorgonzola, Roquefort or Maytag blue cheese (If you are avoiding dairy, this is not a necessary ingredient!)
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar (or balsamic
Pinch cayenne
1/2 cup parsley, roughly chopped

    Combine the watermelon, tomato, scallions and salt in a bowl (if using cheese, add to bowl as well).
    For dressing, whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne.
    To serve, drizzle dressing over the salad, top with parsley and toss lightly until thoroughly mixed.
    Do not refrigerate.
    Serve within 30 minutes

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