Tomato and Watermelon Salad

Staff Writer
Tomato and Watermelon Salad
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. 

Ready in
20 m
4
Servings
326
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. 

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.

Nutritional Facts

Total Fat
20g
30%
Sugar
22g
N/A
Saturated Fat
6g
31%
Cholesterol
13mg
4%
Protein
11g
22%
Carbs
31g
10%
Vitamin A
236µg
26%
Vitamin B6
0.4mg
20.1%
Vitamin C
47mg
79%
Vitamin D
0.1µg
N/A
Vitamin E
2mg
12%
Vitamin K
30µg
38%
Calcium
86mg
9%
Fiber
4g
16%
Folate (food)
46µg
N/A
Folate equivalent (total)
46µg
12%
Iron
3mg
15%
Magnesium
93mg
23%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
10%
Phosphorus
234mg
33%
Polyunsaturated
2g
N/A
Potassium
866mg
25%
Riboflavin (B2)
0.2mg
12%
Sodium
437mg
18%
Thiamin (B1)
0.2mg
15.5%
Zinc
2mg
11%

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