Health Resources Library

Watermelon Salad

I don’t know about you but two of my favorite summertime foods are watermelon and tomatoes- especially if they are both straight from the garden. This year my tomato plants are showing signs of a prolific harvest.
If I needed to describe what summer tasted like this salad would definitely fit the bill. Sweet, crisp, cool, savory, refreshing, and satisfying! And super nutritious!
Both watermelon and tomatoes are high in lycopene, a phytonutrient, that is especially important for cardiovascular health. Both also contain potassium that helps nerve and muscle function and helps to maintain the body’s proper electrolyte balance. They are also both high in vitamin C which protects the skin from free radical damage after exposure to the UV rays of the sun.
This is what summer would taste like if you mixed it all together in a bowl!


Watermelon Salad

  • Author: Tammie Duggar
  • Yield: 4-6 Servings 1x



1/2 Cup Olive Oil

2 Tablespoons Balsamic Vinegar

1 Lemon (zest and Juice)

1 Tablespoon Raw Honey

1 Tablespoon Fresh Mint, Chopped

1/4 Teaspoon Salt

Fresh Ground Pepper

4 Cups Watermelon, Diced

4 Cups Tomatoes, Diced (use a variety of colors)

1 Tablespoon Fresh Mint, Chopped

1/4 Tablespoon Feta Cheese (optional)


Prepare Sweet Balsamic Dressing by combining the olive oil, balsamic vinegar, lemon zest and juice, honey, mint, salt and a dash of pepper in a blender and blend until combined and creamy.

Cut watermelon into bite-sized pieces.

Seed tomatoes and cut into bite-sized pieces.

Combine tomatoes and watermelon in a serving bowl. Add chopped mint and feta cheese if desired.

Gently toss in 1/4-1/2 cup dressing and sprinkle with more fresh ground pepper if desired.

Serve immediately.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Comments are closed.