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Tomato-and-Watermelon Salad

Southern Living
Tomato-and-Watermelon Salad
Photo: Ralph Anderson; Styling: Lisa Powell Bailey
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Outstanding

Prep: 20 min., Stand: 15 min., Chill: 2 hr. This refreshing dish is adapted from Seasoned in the South: Recipes From Crook's Corner and From Home by Bill Smith.

Yield: Makes 4 to 6 servings

Ingredients

  • 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

Preparation

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 to taste.

Bill Smith, Bill Smith, Seasoned in the South: Recipes From Crook's Corner and From Home, Southern Living, JULY 2007

Member Ratings and Reviews

5 stars
Bri
As already mentioned this seems like a strange combination of ingredients. However, I've been making this dish for about 2 years now and its a crowd pleaser for all ages. Easy and delicious. You have to try it!07/04/09

5 stars
Lori in NC
This was outstanding. I used a pint of halved grape tomatoes, because that's what we had in the house, but I think diced larger tomatoes would be better. We added 3 oz of diced feta, to copy something we'd had at a restaurant, and it was a nice addition. Planning to serve this again to guests on the 4th of July, with Feta Stuffed Turkey Burgers.06/28/09