Watermelon and Tomato Salad



  • 1/4 cup Champagne vinegar or white vinegar
  • 3 tsp. sugar
  • 1 tsp. kosher salt
  • 1/4 tsp. cayenne pepper
  • 1/2 small red onion, thinly sliced
  • 1/4 cup olive oil
  • 4-lb. seedless watermelon, w/ rind removed, cut into 1”


  • 4 ripe tomatoes, cut into 1” chunks
  • 1 cup fresh basil, torn
  • 1 cup fresh mint, torn


Combine vinegar, sugar, salt and pepper in small bowl. Whisk together and add onion. Let sit until onion becomes soft, about 30 minutes. Whisk in olive oil.

In serving bowl, combine watermelon and tomatoes. Gently toss with dressing. Add basil and mint. Season with salt and pepper. Serve at room temperature.

 Print  PDF

Print PDF