Watermelon and Tomato Salad

Cool watermelon, juicy tomatoes, and fresh basil with balsamic vinegar come together to create a refreshing, light salad. There’s no better way to use up your leftover watermelon.

Watermelon and Tomato Salad
Serves: 10
  • 4 cups scooped out watermelon balls or chunks
  • ½ cup chopped red onion
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons fresh chopped basil
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • Salt to taste
  1. In bowl, combine watermelon, onion, tomatoes and basil. Whisk together oil and vinegar, toss with salad. Season to taste. Serve immediately or that day .
Nutrition Information
Serving size: ½ c. Calories: 46 Fat: 2g Saturated fat: 0g Carbohydrates: 8g Sugar: 6g Sodium: 6g Fiber: 1g Protein: 1g

Nutrition Nugget: Though over 90% of a watermelon’s weight is water, it is a great  of source of potassium, and Vitamins A and C. The olive oil used in the recipe is also a good source of Omega-3 fats.

Recipe from Holly Clegg’s trim&TERRIFIC Eating Well to Fight Arthritis cookbook.


Holly Clegg (19 Articles)

Holly Clegg has used the motto ”Real food, real easy… for real people” to guide her through the creation of her trim&TERRIFIC® cookbook series, which has sold over one million books. For over 20 years, Holly has championed satisfying, everyday recipes that are easy-to-prepare, healthy and family favorites. Her busy lifestyle, yet her desire to feed her own family health-conscious, homemade meals has continuously served as her inspiration through the years.

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