Recipe by KIERSA
"An unexpected but deliciously addictive flavor combination! This recipe serves two, but you may want it all for yourself."
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cherry tomatoes, halved
cubed seeded watermelon
basil leaves, thinly sliced
crumbled feta cheese
extra-virgin olive oil
1 1/2 tablespoons
white balsamic vinegar
salt and pepper to taste
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.
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 unique. Chocked full of lycopene too and very easy to make. Make sure you use very good quality balsamic, it really does make a diffence. You can also try it with some of the flavoured balsamic vinegars, such as fig.
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!
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!
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Watermelon and Tomato Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 249
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