Menu Banner

Thursday, July 21, 2011

Watermelon Salad with Tomato and Cucumber

Last Friday night I did something I haven’t done in a while…I actually picked up a magazine (in this case Martha Stewart Living) and read it cover to cover. And I’ve decided I should do that more often because I was inspired to make a fabulous dinner on Sunday night. Of course, by the end of preparing all the food my sciatic nerve was literally screaming at me and I hobbled around the rest of the night (yes, I’m officially a hobbling pregnant woman…no more heels for me, boo-hoo!), but our dinner was worth the pain.

One of Sunday night’s creations was a Watermelon Salad with Tomato and Cucumber. There was a recipe for this salad featured in the magazine that involved making a fancy basil oil. I’m sure it’s wonderful, but I simplified things a bit in my preparation. I loved the salad – super easy to prepare and the oh-so-summery flavors all blended so nicely together. I wasn’t entirely sure what the girls would think. They love watermelon, and this savory twist on a favorite fruit seemed a bit risky. But I’ll tell you what…every person in the family happily gobbled down the salad! It was a great success! Will definitely be adding this salad to the rotation, at least during the summer when all of these lovely ingredients are fresh and in season!

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!


  1. 1

    looks wonderful! I may just have to go out tonight and buy a watermelon!

  2. 2

    Oh man, that looks delish! It will definitely be in my “must try” list for next year when I am definitely doing a veggie garden. Too busy this year to have one but I’m already making plans for next summer!

  3. 3

    I can’t wait to make this. I HAVE to have watermelon everyday. It is a must! Hope you are feeling ok! I am having sciatic nerve issues too. Fun times:) Only a few months left!

  4. Oh, that looks great! I haven’t made a watermelon salad yet this year, thanks for the inspiration!

  5. I am so hot right now! I wish you were here to serve me that salad. Looks just perfect. Will be trying it this weekend.

  6. 6
    Angie .

    Jane – that looks amazing!! The fiance doesn’t like tomatoes (I know, I don’t get it, either), but he may just have to “suffer” through this salad for me!

  7. Nowadays, series of children experience heat stroke… I believe taking too much liquid could prevent that from happening. Why not making this kind of delicious dish.. I know watermelon is a lycopene-rich fruit, so it will be a big help. Thank you very much for sharing this delish-blog.

  8. 8
    Stephanie P.

    I make a version of this with reduced balsamic vinegar (equal amounts balsamic and brown sugar reduced until syrupy) and mozzarella that is one of my favorite summer dishes.

  9. 9

    I just had this salad for lunch and it was great! Added some feta chees, and mint, which I loved.

  10. 10

    This was excellent!! I have made this twice for BBQs and it was a hit both times!! Thanks!!

  11. 11

    This was super delish and easy!!! I made this one night very quickly after a long day at work. It was light but perfectly filling for a summer’s night meal. Thanks for the modifications from the original recipe. I also used Ricotta Salata instead of Goat Cheese.

  12. 12

    Oh… I forgot to add that my husband and 21-month old son cleaned their plates and had seconds with this salad. It’s a new family fav!

  13. 13

    I made this last night, i did add fresh mozzarella, everyone LOVED it!!!!! Delicious!!!

Leave a comment

4 Trackbacks