Watermelon, Cucumber and Tomato Salad
"From Parade magazine. Serve with a side dish of coarse salt."
photo by Missy Wombat
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 473.18 ml watermelon, seeded and cubed (3/4 inch cubes)
- 4 plum tomatoes, ripe,cut into 8 pieces each
- 1 seedless cucumber, peeled,halved lengthwise and cut into 1/2 inch pieces (English)
- 29.58 ml virgin olive oil
- 59.14 ml fresh basil leaf, chiffonade
- fresh ground pepper, to tast
directions
- Prepare all ingredients ahead of time and store separately.
- Just before serving, drain the water from the watermelon, tomato and cucumber in a colander and place them in a serving bowl.
- Toss with olive oil, basil and pepper.
- Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
YUK! I'm sorry. I just made a batch of this, had some and threw the rest away. -
I had a watermelon that needed to be used ASAP before it started to ferment and this was a perfect way of using it. Very popular with the kids. Went well with a Middle Eastern theme of tabbouleh, falafel etc. Very easy to make with readily available summer ingredients.
-
I wasn't really sure what it was going to taste like, but it has all my favorite ingredients so it can't go wrong! Wow, what a simple and refreshing combination! I'll be eating this often. Thank you! -
I was going to post this very recipe; I'll just talk it up instead! I'm not usually into weird combos, but I love what Sheila Lukins does with food. You DO have to wait to combine the ingredients so they don't get sloppy, but this makes a terrific side dish, very refreshing; I prepared it with stuffed chicken breasts. Thanks for posting this recipe, Cathleen!
RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.
