Tomato Watermelon Salad

2 days ago 4

Democracy Dies successful Darkness

3.8 (8)

This elemental summertime crockery celebrates peak-season tomatoes and juicy summertime watermelon. This beauteous no-cook broadside crockery would marque a refreshing broadside to a grilled main course.

From Kyra Smerkanich of Arlington.

Ingredients

2 cups seedless watermelon, chopped into ample dice
3 ample heirloom tomatoes, chopped into ample dice (preferably a premix of colors)
1/2 cupful crumbled feta cheese
1/3 cupful caller mint leaves, rolled tightly, past chopped crosswise into bladed strips (chiffonade)
2 tablespoons olive oil
Fine salt
Freshly crushed achromatic pepper
1/4 cupful good-quality balsamic vinegar
1/4 cupful conifer nuts, toasted (see Notes)

Nutritional Facts

Per serving

Calories
220
Fat
17 g
Saturated Fat
4 g
Carbohydrates
15 g
Sodium
300 mg
Cholesterol
15 mg
Protein
6 g
Fiber
2 g
Sugar
9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Kyra Smerkanich of Arlington.

Tested by Mary Pat Flaherty.

Published August 10, 2010

Updated March 13, 2026