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This watermelon tomato salad tosses watermelon, tomatoes, and cucumbers in a bright, tangy, and savory dressing. It’s a perfect summer side dish that always leaves you feeling refreshed!
Why You’ll Love This Recipe
Searching for ways to use up the last of the tomatoes and cucumbers in your garden or the leftover watermelon in your fridge? Then you have to try this watermelon tomato salad! It’s not only easy to put together but also a refreshing side dish that’s always a hit at summer get-togethers.
I know watermelon and tomatoes don’t sound like they go together, but you’d be surprised! Sweet and juicy watermelon with sour and acidic tomatoes is like a flavor explosion in your mouth. Add some crunchy cucumbers for good measure, then dig in!
To complete this easy summer salad, I tossed the watermelon, cucumbers, and tomatoes in a tangy-savory dressing that will make your taste buds dance. It’s easy to throw together on hot summer days and pairs well with all of your grilled favorites, from grilled tofu steaks to homemade veggie burgers like these easy vegan burgers.
Looking for more easy summer salad recipes? Try my spicy cucumber salad, raw carrot salad, and cucumber radish salad.
The Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
Add-Ins for Watermelon Tomato Salad
- Vegan feta: Toss your favorite homemade tofu feta cheese or store-bought vegan feta cheese in the salad for a salty, tangy flavor.
- Radishes: Add a few sliced red radishes for crunch!
- Thai basil: Combine the fresh mint with fresh Thai basil leaves for bright, herbaceous flavors.
- Leafy greens: You can bulk up this salad with fresh baby spinach leaves, arugula, or romaine lettuce.
- Jalapenos: The kick of heat from a sliced jalapeno will pair really well with the tangy dressing and sweet watermelon and tomatoes.
- Avocado: Add 1 to 2 ripe, cubed avocados for more creaminess. Check out this guide to avocados for more tips!
- Sesame seeds: These will complement the soy sauce in the dressing and add a nice, light crunch to each bite.
- Chopped nuts: Like peanuts or raw cashews.
How to Make a Watermelon Tomato Cucumber Salad
Step 1: Add the soy sauce, lime juice and zest, rice vinegar, garlic powder, ginger powder, olive oil, and mint to a large bowl. Whisk to combine.
Step 2: Lay the bite-sized tomato pieces on a cutting board and sprinkle salt on top. Set aside to drain for 1 minute.
Step 3: Add the sliced cucumbers to the bowl with the dressing and toss to coat. Then, add the salted tomatoes to the bowl with the cucumbers and dressing. Toss to combine.
Step 4: Add the cubed watermelon to the salad bowl. Toss to coat and taste, adjusting the salt as needed. Cover the bowl and refrigerate the salad for 30 minutes before serving. Enjoy!
FAQs
Use a sharp knife to slice off both ends of the watermelon. Stand it upright, carefully slice off the green rind, and cut the flesh into slices. To finish, cut the flesh into bite-sized cubes. For another easy method, check out this helpful video.
From chilled tomato gazpacho to fluffy tomato bread to stuffed tomatoes, there’s so much you can do with an abundance of fresh summer tomatoes.
No, I don’t recommend making the salad ahead of time because it will become watery and less flavorful as it sits. If you do want to get a jump on the recipe, assemble the dressing in a sealed jar a few days before pouring it over the salad.
Pro Recipe Tips
- Always salt the tomatoes: This helps their natural juices drain and makes the salad less watery. While you’re at it, salt the cucumbers, too! Afterward, just give them a rinse under running water and pat them dry.
- Marinate the cucumbers: Toss the sliced cucumbers in the dressing for 1 to 2 minutes while the tomatoes are being salted. The marinade will slightly soften their crunch and fill them with flavor.
- Don’t skip the chill: Once it’s assembled, pop the watermelon salad in the fridge for at least 30 minutes so all of those bold and vibrant flavors can get to know each other.
Serving Recommendations
- Enjoy it as a light and healthy lunch or appetizer.
- Serve it on the side of your favorite summer main dishes, like slow cooker jackfruit carnitas, couscous salad with fresh vegetables, roasted veggie tacos, or spicy red bean burgers.
- With even more refreshing summer salads, like this easy edamame salad, French potato salad, or Southwest quinoa salad.
- Enjoy it on the side of a fresh summer pasta, like sun dried tomato pasta salad, this amazing avocado pesto pasta, or Mediterranean vegan pasta salad.
Storage Instructions
The assembled watermelon and tomato salad is best eaten the day it’s made. If it sits for too long, the watermelon and tomatoes will start to release their natural juices, making the salad soggy. However, if you end up with leftovers, they can be stored in an airtight container in the fridge for up to 3 days.
Watermelon Tomato Salad
Ingredients
- 1 tablespoon of soy sauce
- Juice of ½ a lime plus the zest
- 1 teaspoon of rice vinegar
- 1 teaspoon of garlic powder
- ½ teaspoon of ginger powder
- 2 tablespoons of olive oil
- 2 tablespoons of fresh mint minced
- 3 large tomatoes
- 1 teaspoon of salt
- 1 small cucumber sliced
- 5 cups of watermelon cubed
- Salt to taste
Instructions
- Mix the soy sauce, lime juice and zest, rice vinegar, garlic powder, ginger powder, olive oil, and mint in a large bowl with a lid. Mix well until fully combined then add in the cucumber.
- Slice the tomatoes into bite-size edges and lay them on the cutting board. Evenly sprinkle with salt and allow them to sit for 1 minute. Add them to the bowl with the cucumber. Toss well.
- Add the watermelon, toss well, and taste. Adjust any salt levels. Cover with the lid and store it in the refrigerator for 30 minutes before serving.
Notes
- Always salt the tomatoes: This helps their natural juices drain and makes the salad less watery. While you’re at it, salt the cucumbers, too! Afterward, just give them a rinse under running water and pat them dry.
- Marinate the cucumbers: Toss the sliced cucumbers in the dressing for 1 to 2 minutes while the tomatoes are being salted. The marinade will slightly soften their crunch and fill them with flavor.
- Don’t skip the chill: Once it’s assembled, pop the watermelon salad in the fridge for at least 30 minutes so all of those bold and vibrant flavors can get to know each other.
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