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Epicurious
Parade

Watermelon, Cucumber, and Tomato Salad

3.1

(4)

All of these fruits have lots of water in them, so I hold off on the salt, which will only draw out more water and make the dressing soupy. Pepper and basil lend a good kick. Have a bowl of coarse salt nearby if desired.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 cups seeded and diced (3/4-inch) watermelon (you may use a combination of red and yellow watermelon)
4 ripe plum tomatoes, cut into 8 pieces each
1 hothouse (seedless) cucumber, peeled, halved lengthwise and cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1/4 cup slivered fresh basil leaves
Freshly ground black pepper, to taste

Preparation

  1. Step 1

    1. Prepare all of the ingredients ahead of time and reserve them separately.

    Step 2

    2. Just before serving, drain the watermelon, tomatoes and cucumber in a colander and place them in a decorative serving bowl. Toss with the olive oil, basil and pepper. Serve immediately.

Nutrition Per Serving

Per serving: 70 calories
6g carbohydrates
1g protein
5g fat
no cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
TagsSaladWatermelonMelonFruitCucumberVegetableTomatoStarterDinnerLunchGluten FreeDairy FreeNut FreeVeganVegetarianEasyNo-CookParade
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