Nothing says summer’s coming quite like fresh watermelon and tomatoes. Toss the two together in this lycopene-packed salad, which comes to us straight from David Danielson, Executive Chef for Churchill Downs Racetrack. Just like a festive picnic with the ones you love, Chef David’s tomato and watermelon salad is full of good things.

Serves 12

You’ll Need

4 small heirloom tomatoes (assorted colors optional), cored and cut into ¾-inch chunks
1 small English or regular cucumber, peeled, seeded and cut into ¾-inch cubes
¼ cup sliced red onion
1 cup ¾-inch cubed red seedless watermelon flesh
1 tablespoon chopped mixed fresh herbs, in any combinations: basil, and mint
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
Kosher salt and freshly ground black pepper

How to Make It

  1. In a bowl, combine the tomatoes, cucumber, watermelon, red onion and herbs. Toss gently.
  2. In a small bowl, whisk together the olive oil, lemon juice and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly.
  3. Taste and adjust the seasoning before serving.

Thirsty for a better-for-you cocktail to sip alongside this pretty summer salad? Check out Lipton’s healthier twist on the classic julep in this orange blossom julep recipe.

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