September 10, 2012

Heirloom Tomato & Watermelon Salad With Basil

A Colorful, Sweet Salad With A Touch of Herby Goodness

By Liza Huber

In the summer, tomatoes are rich in color and flavor while watermelon is deliciously sweet. Add in a touch of basil, and you have a wonderful salad your whole family will love!

Ingredients (serves 4)

  • 1/2 lb of baby heirloom tomatoes (about 2 containers) – washed, cut the larger ones in half.
  • 2 cups of chopped watermelon – remove seeds.
  • 1 tablespoon basil – washed and julienned (sliced into thin strips)
  • 2 tablespoons of Balsamic Vinegar
  • 4 tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoon Kosher or coarse grain sea salt


Place tomatoes and watermelon into a large mixing bowl or serving platter, add salt, and mix well with a spoon.

Sprinkle chopped basil on top.

Pour the balsamic vinegar and olive oil into a bowl and mix well with a wire whisk. Drizzle over the tomatoes and watermelon.

Serve and enjoy!

Leftovers can be stored in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer.

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