Accessible Search Form

Watermelon & Tomato Salad

Watermelon and tomato salad on a plate

Download recipes cards: 4" x 6"pdf document icon (347 KB) | 8.5" x 11"pdf document icon (397 KB)


  • 2 large tomatoes, rinsed and cut into 6 slices each
  • 2 tablespoons white balsamic vinegar (or substitute apple cider vinegar)
  • 1 tablespoon olive oil
  • 1 tablespoon fresh basil, rinsed, dried, and chopped (or 1 teaspoon dried)
  • 4 cups diced watermelon, with seeds removed (about half a small melon, rinsed)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper


  1. Arrange three tomato slices on each of four salad plates.
  2. Combine vinegar, oil, and basil in a bowl, and mix well.
  3. Add watermelon, and gently toss to coat evenly.
  4. Spoon watermelon over the tomatoes.
  5. Top with salt and pepper, and serve.

Yield: 4 servings
Serving Size: 3 tomato slices, 1 cup watermelon
Calories 96
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 127 mg
Total Fiber 2 g
Protein 2 g
Carbohydrates 16 g
Potassium 390 mg

Recipe Source: Keep the Beat™ Recipes: Deliciously Healthy Family Mealspdf document icon
(8.7 MB)

Last Updated: May 17, 2013

Twitter iconTwitter external disclaimer Facebook iconFacebook external disclaimer YouTube iconYouTube external disclaimer Google+ iconGoogle+ external disclaimer