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A wood bowl with hands holding gold spoons and tossing a watermelon salad.

Watermelon and Tomato Salad

A fresh and easy summer salad that has crunch and so much flavor!
3.67 from 3 votes
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Course: Salad
Cuisine: American, Vegan
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 130kcal
Author: Linda & Alex


  • 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


  • 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.


  • 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.


Calories: 130kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 222mg | Potassium: 950mg | Fiber: 7g | Sugar: 19g | Vitamin A: 3450IU | Vitamin C: 62.5mg | Calcium: 47mg | Iron: 1.5mg
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