I know what you’re thinking.  This sounds like a weird combination of produce, but trust me.  You won’t be sorry you tried this seasonal salad. Watermelon and tomatoes are both excellent sources of fiber, vitamin C, potassium as well as cancer-fighting lycopene.  Putting it over a bed of romaine boosts the volume and fiber (as well as pretty color) of this seasonal favorite.  Add some fresh, chopped basil at the end for a little twist.



5 cups (3/4-inch) seeded watermelon cubes

1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes

3 teaspoons sugar

1/2 teaspoon salt

1 small red onion, quartered and thinly sliced

1/2 cup red wine vinegar

1/4 cup extra virgin olive oil

Romaine lettuce leaves (optional)

Cracked black pepper to taste

Fresh basil leaves (1/2 cup chopped)



  1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
  2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper and chopped fresh basil to taste.


Makes 8 servings.  Nutrition facts per serving:  112 calories, 6.6 grams fat, 13.3 grams carbohydrate, 1.4 grams protein, 1.7 grams fiber, 0 mg cholesterol, 230 mg sodium.

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