Go Back
watermelon and tomato salad in a large white bowl with shreds of cheese and pieces of basil

Tomato Watermelon Salad

Print Recipe Pin
4.67 from 21 votes
Prep Time 15 minutes
Total Time 15 minutes
Yield 6 servings (4 ½ cups)
Category Salad/Side dish
Cuisine American
Author Lauren Grant

Description

A flavorful and surprising summer salad made with watermelon and tomato. The perfect side dish for grill outs, BBQs, and quick summer lunches.

Save This Recipe!

We'll email this post to you, so you can come back to it later.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry Vinegar
  • Kosher salt and cracked black pepper
  • 4 cups cubed watermelon
  • 3 cups cubed tomatoes (about 4 large tomatoes)
  • 12 basil leaves, torn
  • ⅔ cup shaved Pecorino cheese

Instructions

  • In a large bowl whisk together oil, vinegar, ½ teaspoon salt and ¼ teaspoon pepper.
  • Add watermelon and tomatoes and toss to combine.
  • Stir in basil and pecorino. Season with additional salt and pepper to taste.
  • Serve immediately.

Notes

Use a vegetable peeler to get large flat shaves of Pecorino.

Nutrition

Serving: 3/4 cupCalories: 175kcalCarbohydrates: 18gProtein: 4.5gFat: 10gSaturated Fat: 3gCholesterol: 10mgSodium: 385mgFiber: 2g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!