Watermelon Salad with Tomato and Cucumber
Adapted from a recipe in the August 2011 issue of Martha Stewart Living
Cuisine: Side Dish
  • Half a watermelon, cubed (I know, so exact”¦my watermelon was medium in size)
  • 2-3 handfuls of small tomatoes, or 2-3 larger tomatoes sliced into wedges (I used a bunch of baby tomatoes we have growing on the back porch)
  • One cucumber, chopped into bite sized pieces
  • Olive oil (about 1-2 tablespoons)
  • Salt and Pepper
  • Fresh Basil, about 5-10 leaves chopped
  • Original recipe calls for 4 oz crumbled goat cheese – I left this out because we were having another cheese-based side dish, but also I just wanted straight up produce in the salad. Commenter Jennifer below mentioned using Ricotta Salata instead of goat cheese and that is what I'm going to use from now on!
  1. Combine the watermelon, tomatoes and cucumber in a large bowl. Drizzle with olive oil, just enough to cover the fruit and veggies. Sprinkle with the chopped basil, about ½ tsp salt and pepper to taste. Toss to coat evenly and serve!
Recipe by This Week for Dinner at https://thisweekfordinner.com/watermelon-salad-with-tomato-and-cucumber/