Diabetes Forecast

Watermelon and Tomato Salad

Per Serving

Watermelon and Tomato Salad

Makes: 8 servings
Serving Size: 1 cup
Calories 60
Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 1 g
Sugars 4 g
Cholesterol 0 mg
Sodium 75 mg
Potassium 230 mg
Protein 1 g
Phosphorus 25 mg
Choices: Carbohydrate 0.5, Fat 0.5
  • Makes: 8 servings
  • Serving Size: 1 cup
  • Preparation Time: 15 minutes
  • Chilling Time: 30 minutes


3 large large red or yellow tomatoes, chopped into 1/2-inch cubes
2 cups cubed (1/2-inch pieces) seedless watermelon
1/2 cup sliced fresh basil
1/3 cup thinly sliced red onion
2 Tbsp. olive oil
1 1/2 Tbsp. sherry vinegar
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/4 tsp. hot chili powder
2 Tbsp. minced fresh chives


  1. In a large bowl, mix together the tomatoes, watermelon, basil, and red onion.
  2. In a small bowl, whisk together the olive oil, sherry vinegar, salt, pepper, and chili powder. Add the dressing to the tomato-watermelon mixture. Cover and refrigerate for 30 minutes.
  3. Before serving, top the salad with the chives. Pack in an airtight container for transport.

If you’re not serving it right away, store this juicy salad in the refrigerator. It’s best enjoyed within 24 hours.


Recipe Finder

Show me recipes in: