You cannot beat this light and refreshing salad on hot summer days. The combination of watermelon, cilantro, lime and tasty heirloom tomatoes is just unusual enough to keep folks commenting on the great flavor—and coming back for more! —Be Jones, Brunswick, Missouri
Watermelon and Tomato Salad
Watermelon and Tomato Salad
Prep Time
40 min
Yield
12 servings
Ingredients
- 3 tablespoons lime juice
- 2 tablespoons white balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 medium mango, peeled and chopped
- 1 teaspoon grated lime zest
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 8 cups cubed seedless watermelon
- 1-1/2 pounds yellow tomatoes, coarsely chopped (about 5 medium)
- 1-1/2 pounds red tomatoes, coarsely chopped (about 5 medium)
- 2 sweet onions, thinly sliced and separated into rings
- 2/3 cup minced fresh cilantro
Directions
- For dressing, place the first 8 ingredients in a blender; cover and process until pureed.
- In a large bowl, combine the watermelon, tomatoes, onions and cilantro. Just before serving, add dressing and toss to coat. Serve with a slotted spoon.
Nutrition Facts
1 cup: 102 calories, 3g fat (0 saturated fat), 0 cholesterol, 181mg sodium, 22g carbohydrate (17g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fruit, 1/2 fat.
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