Watermelon Tomato Salad
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!
Servings: 4 - 6
Calories: 157kcal
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.
Nutrition
Calories: 157kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 853mg | Potassium: 631mg | Fiber: 3g | Sugar: 16g | Vitamin A: 2355IU | Vitamin C: 37mg | Calcium: 41mg | Iron: 1mg
