Watermelon and Tomato salad is a refreshing and easy summer salad recipe that you can eat as a meal or with BBQ, burgers, or tacos.
Originally posted April, 2014 and updated June, 2019.
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Hi there, we’re Linda and Alex (mother & daughter)! Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
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SALAD IDEAS FOR DINNER
When the temperature heats up and the sun is out in full force, we're always looking for easy salad recipes that will cool us off and fill us up.
Watermelon and tomato salad with tomatilla salsa is exactly one of those kinds of salads.
The watermelon and jicama are filling and the tomato and cilantro add to the freshness. The spicy tomatilla gives it a kick, and it's just so good!
If you're like us, the you're going to love this southern-style salad as much as we do. And if you like this, you'll probably like these summer green salad recipes:
Arugula & Fennel Salad with Fried Lemons
Spring Spinach & Strawberry Salad
WHAT INGREDIENTS ARE IN WATERMELON SALAD?
Our watermelon salad has the following ingredients that will make it crunchy, sweet, savory, and spicy:
- 4 cups of cubed watermelon – seedless is best
- 2 cups of cubed jicama – this gives it a nice crunch.
- 3 medium heirloom tomatoes – choose different colors to make the salad bright and pretty.
- 1 cup of coarsely chopped cilantro – leave some whole leaves for garnishing.
- ½ to 1 cup of tomatillo salsa – start with a ½ cup and add more if desired.
- 1 lime
- Salt to taste
HOW TO PICK A SWEET WATERMELON
To choose a perfectly ripe and sweet watermelon, follow these tips:
- Pick it up, it should feel heavier than you’d think it should be for it’s size.
- Look for the pale yellow circle on the bottom, this is where it touched the ground while it grew.
- Tap the yellow circle. If it sounds hollow, that’s a good sign that it’s ripe.
- Inspect it for soft spots or black spots, this is a sign that it’s over ripe.
HOW TO CUBE A WATERMELON
- Slice a thick piece of watermelon. For the purpose of this salad, it should be between 1 to 2-inches thick.
- Cut the piece in half.
- Take the knife and slice 1-inch strips the length of the watermelon slice.
- Now cut cubes from the long sliced pieces.
WHAT IS A JICAMA?
A jicama is a starchy tuber that’s crunchy and slightly sweet.
It’s a great addition to salads and we like to slice them into chips and dip them in guacamole and salsa.
Learn more about jicama, HERE.
HOW TO CUBE A JICAMA
- Peel the jicama with a potato peeler.
- Cut the ends off and discard.
- Slice into 1-inch thick slices.
- Cut the slices into strips.
- Then cut the strips into cubes.
HOW DO YOU MAKE A WATERMELON AND TOMATO SALAD?
This is such and easy salad. All you need to do is:
- Cube the watermelon and jicama.
- Remove the seeds from the tomato and cube it.
- Coarsely chop the cilantro.
- Squeeze the lime juice over the watermelon, jicama, cilantro, and tomato and pour the salsa on top.
- Gently toss to coat.
TIPS FOR MAKING A GREAT WATERMELON SALAD
- Choose a ripe watermelon by following the tips above.
- A seedless watermelon is best for this recipe because it will save you time picking out the seeds.
- Buy the freshest produce you can find.
- Firm, but not hard tomatoes will work best for cubing.
- Don’t skip the lime juice, it adds great flavor, and add a tiny bit of salt, this too enhances the taste.
HOW DO YOU STORE WATERMELON SALAD?
This is best if eaten soon after making it because the watermelon releases it's water and it gets very wet.
If you're going to store it, cover and put in the refrigerator for up to one day.
Make this watermelon salad and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Watermelon and Tomato Salad
Ingredients
- 4 cups watermelon – cubed seedless is best
- 2 cups jicama – cubed
- 3 medium heirloom tomatoes – cubed choose different colors to make the salad bright and pretty.
- 1 cup of coarsely chopped cilantro – leave some whole leaves for garnishing.
- ½ to 1 cup of tomatillo salsa – start with a ½ cup and add more if desired.
- Juice from 1 lime
- Salt to taste
Instructions
- Cube the 4 cups of watermelon and 2 cups of jicama into 1 to 2 inch cubes.
- Remove the seeds from the 3 medium tomatoes and cube into 1 inch cubes.
- Coarsely chop the 1 cup of cilantro.
- Squeeze the juice of one lime over the watermelon, jicama, cilantro, and tomato, sprinkle the salt to taste, and pour the ½ cup to 1 cup (see notof salsa on top.
- Gently toss to coat.
Notes
- The Nutrition Facts are an estimate only.
- Add a ½ cup of the tomatilla salsa and toss, taste and add more if desired.
- For best results, choose a seedless watermelon.
- Store covered in the refrigerator for up to one day.
- Best if eaten soon after making.
Nutrition
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