Tomato Salad with a Watermelon Twist


August, the time of year when your garden is flourishing in the summer sun and you can pick ingredients for your family’s dinner by simply stepping out of your back door. It’s the best month for garden-fresh food and, right now, I have a bounty of both tomatoes and basil in my backyard begging to be picked, sliced, and devoured.

I have recipe after recipe running through my head that I could make with these ingredients, from Caprese salads to pasta dishes and sauces. They’re all delicious, and I’m sure I’ll be mixing them up by summer’s end.

But do you ever get the itch to do something a little unexpected? Like swapping out that Friday night glass of wine for a tangy margarita. Or kicking off your flip-flops and putting on a pair of sky-high heels. In the spirit of upgrading, I’m trading in the traditional house salad for a unique combination that’s seasonal, exciting, and incredibly stylish.

My Tomato Watermelon Salad recipe is delightfully refreshing, bringing together the heartiness of tomatoes, the sweetness of watermelon, and the herbaceous kick of basil. Whether you’re making it for a pool party or an elegant summer dinner, this colorful salad gives you freedom to add your own unique spin, such as feta cheese or mint leaves. Let your creative juices flow and whip up this surefire salad in just a few simple steps.

Tomato Watermelon Salad

Ingredients:

½ seedless watermelon, cubed

1 large ripe tomato, chopped

1 green onion, finely chopped

¼ sweet onion, sliced

¼ cup balsamic vinegar

2 Tbsp. olive oil

Fresh basil, chiffonade (see “Chef’s Note” below)

Dash of sugar or honey

Salt and pepper to taste

Directions:

  1. Place the watermelon, tomato, green onion, and sweet onion in a large bowl.

  2. In a small bowl, whisk the remaining ingredients to create the dressing.

  3. Pour the dressing over the watermelon mixture. Toss gently.

  4. Refrigerate for at least 30 minutes.

Chef’s Note: To chiffonade, stack individual basil leaves. Roll them lengthwise, like a cigar. Cut thin strips, crosswise, to create ribbons.

Now, I want to hear from you! Give this colorful summer salad a try. Then, let me know what you think in the comments below! And please share it with your friends. Trust me, they’ll thank you.

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Marsha Gale, Personal Chef

Charlotte, NC

    434 - 942 - 2032

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