I once thought watermelon belonged only in sweet treats, but it's in the same family as cucumbers, and it makes for a crisp, refreshing contrast to a savory summer salad. This tomato and watermelon salad recipe plays on contrasts: sweet meets tangy, creamy meets crisp, and fruity meets herbaceous. An easy lime and olive oil dressing brightens the flavors, coaxing out the highlights of each ingredient to make a simple yet sophisticated summer salad. It's fast, fun, and feels gourmet with minimal effort. Let's unpack why it sings and jump into how to make it shine.
Jump to:
Why This Recipe Works
- Sweet–savory synergy: Watermelon's natural sugars amplify the tomato's savory umami while the tartness of the tomatoes tempers the sweetness of the melon.
- Creamy Contrast: Labneh's thick, tangy texture provides a stable base for juicy ingredients, preventing the salad from feeling watery.
- Balancing acidity: Lime juice lifts all of the flavors. Its citrusy acidity balances out the richness of the labneh and the sweetness of the fruit.
Ingredients
- Watermelon — Brings crisp, juicy sweetness that's a cool, refreshing contrast to the creamy, tangy, and savory elements. I recommend using seedless watermelon to make it easier to eat.
- Tomatoes — Add savory umami and a tender bite that contrasts the watermelon's crispness. Be sure to use sun-ripened tomatoes for the most flavorful dish. If you want to add more color to your salad, try using a mix of heirloom tomatoes.
- Extra Virgin Olive Oil — Coats the fruit, carrying fat-soluble flavors while helping the dressing cling.
- Lime Juice — Adds bright acidity to balance sweetness and highlights the ingredients' natural flavors. Other options, such as lemon juice or balsamic vinegar, both make great alternatives.
- Labneh — Thick, tangy yogurt cheese that anchors the salad and offers a creamy mouthfeel. Feta cheese can also work as an alternative, but you'll want to crumble and toss it together with the salad instead of spreading it on the plate.
- Mint — Contributes an herbal freshness to each bite. Other fresh herbs, such as basil leaves or parsley, can also be used.
- Pink Peppercorns — Add a mild floral heat and visual pop. Black pepper or crushed red chili flakes will also work.
How to Make Watermelon Tomato Salad
Start by whisking together olive oil, lime juice, and salt. Next, place the cubed watermelon and tomato wedges in a bowl, then pour the dressing over them and toss gently. Let them marinate briefly to draw out some of the fruit flavors into the dressing.
While the fruit soaks, spread a generous dollop of labneh around each plate, smoothing it into a circular bed. Labneh's thickness keeps the watery fruit from slipping off and adds a tangy counterpoint.
Arrange the dressed watermelon and tomato mixture on top of the labneh, layering them for visual interest. Sprinkle the mint leaves over the salad—if the leaves are large, tear them into bite-sized pieces.
Finish with some crushed pink peppercorns and a pinch of sea salt. Taste a piece: if it needs more brightness, squeeze on some more lime; if it's too sweet, add some more salt.
Serve This With
Pair this tomato and watermelon salad with an array of fresh, summer-friendly dishes. Pasta Estate features sweet corn, zucchini, cherry tomatoes, and basil tossed with delicate spaghettini for a breezy pasta dish. Spaghetti al Pomodoro delivers classic tomato comfort, perfectly complementing the freshness of the salad. For a protein boost, Gambas al Ajillo offers sizzling garlic shrimp whose flavorful oil begs to be soaked up with thick, crusty bread. If you're craving Asian flavors, my Crispy Chicken with Ginger Scallion Sauce or Crying Tiger Beef with Nam Jim Jaew provide bold, spicy contrasts that remain refreshingly light, even on the hottest days.
📖 Recipe
Units
Ingredients
- 300 grams watermelon (cut into bite-size cubes)
- 250 grams tomatoes (4 small tomatoes, cut into bite-size wedges)
For dressing
- ¼ cup olive oil
- 2 tablespoons lime juice
- ¼ teaspoon salt
For Salad
- ½ cup labneh
- 2 sprigs spearmint
- ¼ teaspoon pink peppercorns (crushed)
- Sea salt
Instructions
- To make the dressing, whisk together ¼ cup olive oil, 2 tablespoons lime juice, and ¼ teaspoon salt.
- Drizzle the dressing over 300 grams watermelon and 250 grams tomatoes and let this marinate for a few minutes.
- Divide ½ cup labneh between 4 plates and spread it around with a spoon.
- Arrange the watermelon and tomatoes on top of the labneh.
- Garnish the salad with 2 sprigs spearmint. If the leaves are very large, chop them up first.
- Crush ¼ teaspoon pink peppercorns and sprinkle on top of the salad along with flakey Sea salt.
Nutrition Facts
FAQs
I used to think the answer to this was "no" as it's too watery and sweet, but after having it paired with tomatoes, I've changed my mind. The watermelon makes the tomatoes taste sweeter, and the tomatoes lend savory umami that makes the salad work. This salad strikes a balance that excites all your tastebuds, as well as providing a variety of textures.
Watermelon is a member of the gourd family along with cucumbers and squash and its thought to originate in West Africa. The first watermelons were mostly white rind with only a small bit of red around the seeds. It's only through selective breeding that it's become the sweet juicy fruit that we enjoy today.
Comments
No Comments