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5.0 from 3 votes

Watermelon and Tomato Salad

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Course: Salad
Cuisine: American

Ingredients

  • 1 watermelon sugar baby, cut into 1 inch cubes
  • 2 quarts tomatoes multiple varieties
  • 8 shishito peppers
  • 20 leaves basil fresh, torn
  • 10 leaves mint fresh, chiffonade
  • extra virgin olive oil as needed
  • salt kosher, to taste
  • black pepper to taste, freshly ground

Instructions

    Cup of Yum
  1. In a hot pan, carefully blister half the cherry tomatoes and shishito peppers.
  2. Cut the remaining cherry tomatoes in half.
  3. Combine the watermelon and all the cherry tomatoes in a large bowl. Slice the shishito peppers into quarter-inch thick strips and add to the tomatoes and watermelon.
  4. Drizzle all the ingredients with olive oil until everything is lightly coated. Season with salt and pepper to taste.
  5. Add all of the basil and mint to the salad and toss to incorporate evenly.
  6. Divide equally among 4 bowls.

Notes