Tomato Watermelon Salad
Experience summer's bounty with this Tomato Watermelon Salad. It features cherry tomatoes, berries, watermelon, and mint. The salad is a refreshing twist on fruit salad, and perfect for New England gatherings.
Servings: 8 servings
Calories: 125kcal
Ingredients
- 16 ounces fresh strawberries, washed and air-dried
- 1½ pints small cherry tomatoes, rinsed (Grape tomatoes can also be used.)
- 4 pounds watermelon (Look for a 3 to 4-pound whole watermelon)
- ¼ cup orange juice
- 1 tablespoon honey
- 6 ounces red raspberries, rinsed and air-dried
- Fresh mint leaves for garnish
Instructions
Slice the strawberries and tomatoes:
- Hull the fresh strawberries and then slice them into 1 inch-or-so-sized pieces. Hold the sliced strawberries aside in a small bowl.
- Slice the cherry or grape tomatoes in half; hold them aside in a separate small bowl.
Cut the watermelon:
- Slice the watermelon into 1-inch thick slices. Use a star cookie cutter to cut out watermelon stars. (I use a 2½ inch star cutter.)
- Hold the watermelon stars aside on a plate. (You may have leftover watermelon; save it to snack on later.)
Make the sauce:
- Whisk the orange juice together with the honey. Have it ready in a small container.
Layer the salad:
- Have ready a large serving bowl.
- Arrange a third of the watermelon stars over the bottom of the large serving bowl. Next, sprinkle a third of the sliced strawberries and a third of the sliced tomatoes over the melon. Pour a little of the orange-honey sauce over the fruit.
- Repeat these layers two more times.
- Sprinkle the whole raspberries over the top of the salad. If you have any leftover orange-honey sauce, pour this over the fruit.
Garnish and serve:
- Garnish the top of the salad with whole mint leaves. Or, you can dice the mint or slice it into ribbons, and sprinkle it over the top or over individual portions.
- Serve the salad immediately.
- Store leftover fruit salad for up to 48 hours in the fridge; cover the bowl tightly.
Notes
- Choose the freshest fruit possible for this salad to get the best possible flavor! Locally grown and in-season fruits and tomatoes are ideal choices whenever possible.
- The delicate ingredients in this salad are layered into the bowl (not tossed) so that they won't break apart.
- Leftover salad can be refrigerated, and it's just as delicious served cold. It's best to eat the salad within 48 hours of making it.
Nutrition
Serving: 1serving | Calories: 125kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 13mg | Potassium: 583mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1754IU | Vitamin C: 81mg | Calcium: 41mg | Iron: 2mg
