Watermelon and Tomato-Basil Salad

5 from 4 votes
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Watermelon Tomato Basil Salad with feta and shallots tossed in a light champagne-coriander dressing. This summer-fresh salad comes together in 20 minutes and will be the star of any cookout.Watermelon tomato basil salad in a gray serving bowl

This beautiful union of summer produce is at once sweet, tart, and savory—the kind of salad that’s as welcome in any summer spread.

Watermelon and tomatoes are a power duo in salads. Here, tomatoes play an acidic counter to sweet watermelon. And the best part? Almost every ingredient can be purchased at your local farmers market.

Truth be told, I was actually totally over the idea of feta in watermelon salads. However with the right mix-ins (cue tomatoes, shallots, and basil), you really can’t get better.

Locally grown summer fruits are bursting with flavor and nutrition, which is why this is an excellent time to front-load your system with salads like this.

Ones that offer a one-two punch of feel-good nutrients and flavors.

How to Make Watermelon Tomato Salad

Watermelon and tomatoes’ lycopene content catapults them to the next nutritional level.

Studies show lycopene has anti-inflammatory properties—which is why these two summer fruits can help decrease your risk of heart disease and cancer.

The IngredientsRecipe ingredients in separate bowls on a gray work surface

  • Watermelon: Watermelon is an excellent source of vitamin C and a very good source of vitamin A, with more beta-carotene than berries. You can either cube it, or use a melon baller or cookie scoop to scoop it into balls.
  • Tomatoes: I love using Sungold tomatoes here for the color contrast. However any variety of cherry or grape tomatoes will do the job here.
  • Feta: Adds contrasting creaminess and saltiness to the sweet, juicy watermelon.
    • Make this watermelon salad recipe vegan by swapping out the feta cheese for your favorite vegan feta cheese.
  • Basil: For herbaceous top notes and to liven up each bite. Alternatively, you can use fresh torn mint leaves.
  • Vinegar: I love using champagne vinegar, which is less acidic and bracing than other varieties. Alternatively, you can use white wine vinegar or white balsamic. 
  • Coriander: A floral spice boasting citrus-y, nutty aromas that balances the sweetness of the salad beautifully. 
  • Shallots: The key to soften the bite of shallots is to let them sit in the acidic dressing for at least 10 minutes. Also, be sure to slice them super thin. 
  • Honey: A little sweetness helps temper the acidity of the vinegar. Alternatively, you can use maple syrup. 

Watermelon basil salad tossed with champagne dressing being served in a bowl with a slotted spoon

The Directions

Step 1: Mix Dressing

In a large bowl, combine olive oil, vinegar, honey, coriander, salt, and pepper; whisk to combine. Stir in shallots, and let sit for 10 minutes.

Step 2: Assemble Watermelon Tomato Salad

To the bowl with dressing, add watermelon and tomatoes and gently toss in dressing. Add feta and fresh basil and give it a final toss.Watermelon balls, tomatoes, and basil in a mixing bowl

What to Serve with Watermelon Salad

This salad pairs best with anything hot off the grill. For example, burgers, chicken, skewers, or sandwiches. Here are a few of my favorite pairings:

Make-Ahead and Storage Tips:

  • Make-Ahead. Watermelon basil salad can be prepared up to 4 hours in advance. Add the basil and feta just before serving.
  • To Store. This salad is best enjoyed within a few hours after it is fully dressed and assembled.

Watermelon tomato salad being tossed with dressing in a dark bowl

More Top-Rated Summer Salads to Try:

Peach and Corn Quinoa Salad with Cilantro Ranch

Creamy Macaroni Salad with Corn and Arugula

Fiesta Avocado Corn Salad

Cucumber Avocado Salad

If you give this watermelon basil salad a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations.

I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates

5 from 4 votes

Watermelon and Tomato-Basil Salad

Watermelon, tomatoes, basil, and feta tossed in a light coriander-champagne dressing creates the ultimate summer salad. Enjoy it as an appetizer, side dish, or entree at your next cookout or summer potluck.
Prep Time: 15 minutes
Total Time: 20 minutes
Servings: 5 servings

Ingredients  

  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. champagne vinegar (sub white wine vinegar)
  • 2 tsp. honey
  • 1 tsp. ground coriander
  • 1/4 tsp. each kosher salt and black pepper
  • 1 small shallot, very thinly sliced
  • 5 cups watermelon, sliced into chunks or scooped with a melon baller or cookie scoop
  • 1 pint Sungold tomatoes, halved
  • 1/2 cup fresh torn basil leaves
  • 1/3 cup feta cheese, crumbled
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Instructions 

  • In a large bowl, combine olive oil, vinegar, honey, coriander, salt, and pepper; whisk to combine. Stir in shallots, and let sit for 10 minutes.
    Add watermelon and tomatoes and gently toss in dressing. Add feta and fresh basil and give it a final toss.

Notes

  • Make-Ahead. Salad can be prepared up to 4 hours in advance. Add the basil and feta just before serving.
  • To Store. This salad is best enjoyed within a few hours after it is fully dressed and assembled.

Nutrition

Serving: 1.5cups | Calories: 165kcal | Carbohydrates: 17g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Sodium: 292mg | Fiber: 1.5g | Sugar: 10g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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