Watermelon Tomato Salad

Name: Watermelon Tomato Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups watermelon (cubed); 1 cup tomatoes ((halved or quartered if using cherry or grape tomatoes, roughly chopped if using larger tomatoes)); 1 Tablespoon olive oil; 1 Tablespoon balsamic vinegar; salt (to taste ); ¼ cup basil leaves* (roughly torn or chopped)

Enjoy the best of summer produce in this refreshing Watermelon Tomato Salad. It's simple to make in only 15 minutes with a handful of ingredients and can be customized to suit your tastes. A splash of balsamic vinegar brings out the sweetness of the fresh fruit.

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Special diet: gluten-free, nut-free, soy-free, vegan

Bowls of Watermelon Tomato Salad garnished with fresh basil with a wedge of melon in the background

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The summer season is a great time to enjoy salads starring fresh tomatoes. And you don't need much more than an ingredient or two and some fresh herbs to create delicious combinations like tomato and red onion salad, tomato and green pepper salad, or tomato and sourdough bread salad.

Tomato and Watermelon Salad is another delightful mix. It may seem like an unusual combination, but they pair well together since they are both fruits, even though we think of tomatoes as vegetables.

And the light balsamic dressing and fresh basil leaves are the perfect complements to this easy and naturally vegan salad.

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Why you'll love this recipe
Ingredients
Variations
Instructions
Amy's tips
Serving suggestions
Storing
Recipe FAQs
More vegan tomato recipes
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💬 Comments

Why you'll love this recipe

It's light and refreshing and a delicious way to enjoy summer flavors.
You can make it in 15 minutes.
It's perfect as a snack or easy side dish to serve with your favorite foods.

Ingredients

Watermelon: I prefer the seedless mini variety. Have extra watermelon? Use it to make refreshing watermelon drinks!
Tomatoes: My favorites are colorful heirlooms, especially cherry or grape varieties, but any size and type can be used.
Olive oil
Balsamic vinegar: This special ingredient brings out the natural sweetness of the fruit. Originally from Italy, it's intense in flavor since it's made from the whole grape, including the skin and seeds. It's sweet rather than acidic and pairs well with fruit.
Fresh basil leaves: Do not use dried basil for this salad. If you can't find fresh herbs, simply leave them out.

Variations

While I recommend sticking with the basic ingredients (watermelon, tomatoes, and balsamic vinegar,) there are many ways to customize this recipe. Here are some of my favorite additions:

Cucumbers
Peaches
Sweet onions
Avocados
Feta-style marinated tofu cubes or store-bought vegan feta cheese
Olives
Other fresh herbs such as mint leaves, cilantro, or tarragon

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Bowl of Vegan Tomato Basil Cucumber Salad with Tofu Feta.

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Instructions

Collage of 4 images showing how to make this recipe

To prepare this Watermelon Tomato Salad, first cut the watermelon into cubes and place them in a large bowl.
Next add the tomatoes. For small cherry or grape varieties, you can half or quarter them. For larger tomatoes, roughly chop them.
Then pour the simple dressing over the fruit.
Finally, tear or chop the basil, add it to the bowl, and toss to combine before serving.

Amy's tips

Watermelon Tomato Salad tastes best served immediately or shortly after preparing.
Tear the basil or use herb scissors just before adding to the dish to avoid bruising and discoloration.
If using a mini watermelon, you will only need half of it to make 2 servings of this recipe as written. Or use the whole melon to make at least 4 servings. If you click on the number of servings in the recipe card it will adjust the measurements up or down for the exact number of servings you need.

Serving suggestions

Overhead of white bowl filled with salad and garnished with sprig of basil

Watermelon Tomato Salad is wonderful paired with a wide variety of dishes and is perfect for potlucks and picnics.

Try it with grilled teriyaki and pineapple skewers or vegan chickpea burgers. It also works well with other salads like mango avocado chickpea salad or spinach salad with orzo and sun-dried tomatoes.

Storing

This watermelon and tomato salad tastes best served the day it is prepared. However, it can be made in advance and refrigerated in an airtight container for 2 to 3 days. I recommend adding the freshly cut or torn basil leaves immediately before serving.

Recipe FAQs

What is the easiest way to cut watermelon into cubes?

1. First cut the watermelon in half lengthwise. Place it cut side down. Slice it lengthwise, then crosswise, approximately every 1 to 2 inches.

2. Then separate the cut watermelon into spears, and cut the spears into cubes and discard the rind.

Can I freeze a half cut of watermelon?

If you don't need the whole watermelon for this recipe, you can freeze the other half in cubes in a freezer bag or airtight container. Then use the frozen cubes to make slushies or smoothies. Frozen watermelon will last up to 3 months in the freezer.

What makes balsamic vinegar different from regular vinegar?

Unlike other vinegars, balsamic is made from unfermented grape juice along with the stems, seeds, and skins. The vinegar is aged for months in barrels and has complex, bold flavors.

More vegan tomato recipes

And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!

Love and Veggies,

Amy

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