Tomato Watermelon Salad

by Emily Kemme

Tomato Watermelon Salad

Here’s a super simple riff on a summer favorite, the Caprese salad. Pair ripe slices of tomato with succulent watermelon and shredded basil, and drizzle with a good quality olive oil. The combined fruit juices create a refreshing tangy-sweet vinaigrette!

2  one-pound containers Campari tomatoes, sliced into 1/2″ rounds (these are medium sized tomatoes, larger than a cherry tomato, but in between a beefsteak variety. Diameter is about two inches.)

One half medium seedless watermelon, scooped into balls

Great idea:  Save the juice in a separate container. It’s the perfect refresher for a summer cocktail. Serve several tablespoons over ice and a splash of vodka. Top with club soda and a sprig of mint.

 Olive oil, for drizzling

8 basil leaves, washed and dried well, thinly sliced

freshly ground pepper, to taste

Prepare a twist on the classic Caprese. Ditch the mozzarella, and add watermelon for a delectable flavor burst.

Prepare a twist on the classic Caprese. Ditch the mozzarella, and substitute watermelon for an unexpected flavor burst.


Layer tomato slices on large platter. Arrange watermelon balls over tomatoes. If not serving immediately, cover with plastic wrap and refrigerate. It may sit for several hours.

Immediately before serving, drizzle with olive oil and sprinkle with pepper. Distribute sliced basil evenly over tomatoes.

Serves 6-8.

Thank you to Judy Joseph for the great recipe idea!

Like this blog post? Subscribe to my newsletter so you won’t miss out on future blog posts!



Related Articles

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.