Watermelon and Tomato Salad

By Stephanie Saviola

I can barely stand to turn on the stove or oven when the temperatures are reaching 90 degrees. I prefer lighter meals made with fresh, raw ingredients— especially items you can pick up at local farmers markets. This fresh tomato and watermelon salad can be a meal itself or served as a side dish with some grilled items.


– 1 pint of cherry tomatoes, halved

– 2 cups of watermelon, cubed

– 3-4 large, fresh basil leaves, chopped

– 2 tablespoons balsamic vinegar

– 2 tablespoons olive oil

– pinch of sea salt

– 1 teaspoon of fresh lemon zest

Half the cherry tomatoes and cut up the watermelon in cubes so it is roughly the same size as the tomatoes. Toss the ingredients in a serving bowl. In a separate, small bowl whisk together the balsamic vinegar, olive oil, lemon zest and salt, pour over the tomatoes and watermelon. Roll up the basil leaves and finely chop them. Toss all the ingredients together and serve! * I like to keep the salad simple, but strawberries and a variety of herbs go well with these ingredients such as mint, tarragon or parsley.

Photos | Source


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