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  • Writer's pictureThe Dietitian

Watermelon and Tomato Salad

As the season for some vegetables begins to wind down, it is just ramping up for others. We've found the weather is still warm enough for a plethora of tomatoes and have been fortune to have neighbors and family who have shared (perhaps in an effort to begin to clean their gardens) their bounty. Melons are also at their peek. I realize I haven't shared recipes in awhile so I will share a few here.

Watermelon and tomato salad


3 tablespoons lime juice, adding the grated zest

2 tablespoons white vinegar

2 tablespoons olive oil

2 tablespoons honey

1 medium mango, peeled and chopped

Pinch of white pepper (if you have it, otherwise you can use black, it just shows more)

8 cups cubed watermelon, seeds removed

1 1/2 pounds yellow tomato, chopped

1 1/2 pounds red tomato, chopped

2 sweet onions, thinly sliced

For the dressing put the first eight ingredients into a blender and blend.

In a large bowl mix the melon, tomatoes, onions and cilantro. Just before serving add the dressing and toss to coat. Keep refrigerated until serving.

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