Watermelon and Tomato Salad

Watermelon and Tomato Salad


"An unexpected but deliciously addictive flavor combination! This recipe serves two, but you may want it all for yourself."
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15 m servings 373 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Read all reviews 18
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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. ...

This is a refreshing option for those bored with the same 'ol selection of salads. I added some sweet purple onion to this for a little more depth.

This salad is fabulous. I've made it twice now. Its such a nice change from the ordinary and great for dinner parties etc because it seems to be such an unlikely pairing yet is so tasty and un...

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 ...

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, adde...

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.

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

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...

good recipe - important to use different color tomatoes for texture

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