Tomato and Watermelon Salad

Tomato and Watermelon Salad
Staff Writer
True Food Kitchen

 

Nothing spells summer to us like heirloom tomatoes, and this salad recipe tosses them with juicy watermelon and tart goat cheese. Not only is it a delicacy for your taste buds, but it’s stunning in presentation as well. 

4
Servings
301
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound red watermelon, rind removed and cut into 1 1/2-inch chunks
  • 1 Pound yellow watermelon, rind removed and cut into 1 1/2-inch chunks
  • 4 heirloom tomatoes, halved
  • 1 pint cherry tomatoes, halved
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons white balsamic vinegar
  • 1/2 Teaspoon salt
  • Pinch of freshly ground black pepper
  • 2 Tablespoons small, whole basil leaves
  • 4 Ounces mild goat cheese
  • 1/4 Cup chopped, unsalted cashews

Directions

Divide the watermelon pieces and tomatoes among salad plates. Drizzle each plate with olive oil and vinegar. Season with the salt and pepper. Top with the basil, goat cheese, and cashews before serving. 

Nutritional Facts

Total Fat
10g
14%
Sugar
10g
11%
Saturated Fat
7g
29%
Cholesterol
17mg
6%
Carbohydrate, by difference
45g
35%
Protein
8g
17%
Vitamin A, RAE
55µg
8%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
73mg
7%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Folate, total
26µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
23mg
7%
Niacin
2mg
14%
Phosphorus, P
83mg
12%
Selenium, Se
8µg
15%
Sodium, Na
349mg
23%
Water
218g
8%
Zinc, Zn
1mg
13%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.