Reviewed: May 24, 2012

Amazing!! Tastes so fresh and light. I forgot to add the oil and it was great without it.

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Reviewer:

Mandi_Court

Reviewed: Sep. 22, 2011

I have been weary of trying this, but.....I LOVED it. Great as written

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Reviewer:

Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

Reviewed: Sep. 6, 2011

I used yellow watermelon (which is the color of mango) and red and yellow tomatoes for a nice change of color. Next time I would cut back on the Olive Oil and I used lowfat feta. I can't taste the lemon zest at all so don't let that stop you if you're out. My white balsamic vinegar must be pretty tasteless too. A good dark one might be better.

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Reviewer:

msaunt

Reviewed: Aug. 30, 2011

The strength of flavor of your watermelon can affect the taset greatly I'd think. Mine was not very flavorful, but this still turned out delicious. I used red, yellow and orange tomatoes, added a tiny bit of purple onion, and only had regular balsamic instead of white, but it still turned out awesome. I will make again and hopefully I'll have better, more correct ingredients next time!

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Reviewer:

JULIEGIN

Cooking Level: Beginning

Reviewed: Aug. 4, 2011

good recipe - important to use different color tomatoes for texture

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Reviewer:

Celee

Reviewed: Jul. 24, 2011

Refreshing. Next time I will leave out the feta, just because I'd rather save on the fat since it didn't really add too much to it.

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Reviewer:

CreativeCook

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Reviewed: Jun. 11, 2011

Really delicious! I thought it sounded great as soon as I read the ingredients; I was actually searching for a recipe that used watermelon and basil together. I could have left out the tomatoes altogether; I don't really think they brought much to the party. I also added a bit of sea salt and black pepper. A new summer fave!

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Reviewer:

PoisonIvy250

Cooking Level: Intermediate

Living In: Wetumpka, Alabama, USA

Reviewed: Apr. 5, 2011

Was mildly apprehensive the first time I made it. But I was hooked from the first bite. The Balsalmic dressing on the watermellon was out of this world.

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Reviewer:

dalslvr

Reviewed: Jan. 28, 2011

Unusual combination of flavors, but it worked for us. I had a mini melon in the fridge as well as some very ripe campari tomatoes (the ones on the vine), which released quite a bit of liquid. Next time, I think I'll mix the tomatoes and watermelon together and then drain because the liquid diluted the balsamic vinegar flavor. Very welcome change to the salad course, particularly at this time of year.

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