Description
Watermelon and Tomato Salad with Basil is a refreshing summer delight that beautifully balances the sweetness of juicy watermelon and the tanginess of ripe tomatoes, all enhanced by fragrant basil.
Ingredients
Scale
- 4 cups fresh watermelon, cubed (about 1 small watermelon)
- 2 cups ripe tomatoes, diced (about 3 medium tomatoes)
- 1 cup fresh basil leaves, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balsamic vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- Wash the watermelon and tomatoes under cold water. Cut the watermelon into bite-sized cubes and dice the tomatoes into wedges or chunks.
- Stack the basil leaves, roll them tightly, and slice them into thin ribbons (chiffonade).
- In a large bowl, combine watermelon cubes, tomato chunks, and sliced basil. Toss gently to mix without squashing the ingredients.
- Drizzle olive oil and balsamic vinegar over the mixture. Season with salt and pepper to taste; stir gently until evenly coated.
- Chill in the refrigerator for about 15 minutes before serving to enhance flavors.
- Serve on a platter and garnish with additional basil if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 8g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: For added creaminess, consider mixing in crumbled feta cheese. Add a squeeze of lime juice for an extra citrusy kick. To store leftovers, keep them in an airtight container in the fridge for up to two days.