New recipes

Spicy watermelon tomato salad recipe

Spicy watermelon tomato salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Tomato salad

A quick, colourful, refreshing watermelon and tomato salad that gets a kick from a dash of chilli sauce. A great dish to have at your next barbecue.

1 person made this

IngredientsServes: 8

  • 300g watermelon, seeded and cubed
  • 1 large yellow tomato, cut into cubes
  • 1 large red tomato, cut into cubes
  • 4 tablespoons rice wine vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons chilli sauce (such as Sriracha®)
  • 2 teaspoons honey
  • 1 tablespoon freshly chopped lemon basil, or to taste
  • salt and freshly ground black pepper to taste

MethodPrep:20min ›Ready in:20min

  1. Spread watermelon, yellow tomato and red tomato on kitchen paper to drain some of the moisture; transfer to a large bowl.
  2. Whisk vinegar, olive oil, chilli sauce and honey together in a small bowl until the olive oil and vinegar have combined; pour over the watermelon salad. Season with lemon basil, salt and black pepper; toss gently to coat.

Recently viewed

Reviews & ratingsAverage global rating:(15)

Reviews in English (11)

by sassyoldlady

Made for Recipe Group. Hubby and I both liked this, we ate almost the whole bowl at dinner one night. You know when something is 'moreish' it's pretty darned good! I used a chili garlic sauce and rice vinegar. Lemon basil is a nice touch, little lighter than regular basil with that lemony undertone. Eating tomato and melon together was a little weird for me, but it works well together. It was definitely spicier the next day for the chili sauce. Thanks for the recipe!-13 Jul 2014

by Lori

We love this refreshing salad! I used Black Cherry Tomatoes and Basil from my garden. The flavors go together so well with the sweet of the honey and then the tang of the vinegar. Give this recipe another five stars because it is so beautiful. Thank you Doug Matthews-18 Aug 2012

Watermelon, Tomato and Jalapeño Salad

Watermelon is hailed in my household. After cherries (read this blog post to understand), it’s the fruit we consume the most during the summer. After a while, though, it gets to be kind of boring and I start getting an itch to play around with it in the kitchen. Don’t get me wrong, I can (and sometimes do) eat watermelon everyday. There’s just something to be said for the spirit of experimentation.

It’s the same routine every year. I usually begin with different ways to cut it (which is how this YouTube video on How to Cut a Watermelon was born). Then I start adding it to different smoothies in the place of liquid. I may even dabble with a cocktail every now an then! Until, at some inevitable point, my beloved watermelon ends up in a salad. It always happens! Last year I was marinating watermelon in a combination of Japanese-inspired sauces to make watermelon poke. It was mad-delicious! I would wrap it up in leaves of toasted nori (seaweed). I never did end up writing a recipe though. Not quite sure why! In fact, I had forgotten about my watermelon poke until I sat down to write this recipe for my 2017 foray.

Resist the Urge to Greek-ify Your Watermelon Salad

I think the general urge is to go to the Greek route when making a watermelon salad. It’s a popular option and lord knows I’ve done it before. This one finds inspiration elsewhere, namely South America. The combination of juicy tomatoes, creamy avocado, crunchy pumpkin seeds, and spicy jalapeño compliment each other beautifully. Everything gets gilded with a healthy drizzle of good-quality extra virgin olive oil, a pinch of Maldon sea salt, a spritz of lime and a dash of sesame seeds to play on the seeds that were lacking in my watermelon! While cilantro was my first herb of choice, I used fresh basil from the garden because it’s delicious and I’ll be dammed if I let those precious leaves bruise under the Toronto sun. Which leads me to my next point. As can sometimes be expected with me, this South American-inspired recipe was partly based on what I had on hand when creativity struck (which is a more glamorous way of saying I was too lazy to go to the store just to make a watermelon salad). All things considered, it’s really, really good! I’m beginning to think that you just can’t go wrong with putting watermelon in everything!

I hope you like this recipe and be sure to let me know what you think in the comments below!

Ingredients of Watermelon Tomato Cheese Salad

  • 500 gm watermelon
  • 100 gm cheese- goat cheese
  • 10 gm cayenne pepper
  • 15 ml extra virgin olive oil
  • 100 gm scallions
  • 300 gm cherry tomatoes
  • 1/3 cup watermelon juice
  • 25 ml white wine vinegar
  • salt as required
  • 100 gm cilantro

How to make Watermelon Tomato Cheese Salad

Step 1

Cut the watermelon into cubes, cherry tomatoes into halves, chop cilantro, crumble goat cheese and mince scallions. Keep them in a big bowl.

Step 2

Prepare the dressing by mixing together watermelon juice, extra virgin olive oil, white wine vinegar, and cayenne pepper powder in another bowl.

Step 3

Add the dressing and salt to the big bowl and gently mix all the ingredients together. Serve!

Recipe: Watermelon, Tomato and Herb Salad With Feta

This refreshing salad is perfect for picnics and cookouts. It takes advantage of two of summer’s best produce options – watermelon and tomatoes! Served with fresh herbs, red wine vinegar, sliced almonds and feta cheese, the unlikely combination is full of flavor and low in calories.


6 cups seedless watermelon, cubed
4 cups fresh tomatoes, cubed
1 tsp coarse salt (such as kosher salt or sea salt)
3 Tbsp extra virgin olive oil
1 ½ Tbsp red wine vinegar
¼ cup fresh basil, chopped
2 Tbsp fresh mint, chopped
¼ cup sliced almonds
½ cup feta cheese


  1. Combine watermelon, tomatoes and salt. Toss to blend. Let stand for 15 minutes.
  2. In a small bowl, combine vinegar, olive oil and basil. Mix together, then pour over the watermelon and tomato mixture.
  3. Top with sliced almonds and feta cheese.
  4. Serve chilled.

Nutrition information

Per serving:
Calories: 160
Total fat: 10g
Saturated fat: 1.5g
Trans fat: 0g
Cholesterol: 5mg
Sodium: 250mg
Total Carbohydrate: 19g
Fiber: 3g
Sugars: 16g
Protein: 3g

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Spicy Watermelon Salad

Tired of noshing on plain fruit? This watermelon recipe takes the best part of the fruit salad and dresses it up with savory ingredients like shallots, basil, and a spicy jalapeno.

Nothing beats the refreshing taste of watermelon. This spicy Paleo dish puts a fun twist on a traditional summertime snack and makes watermelon taste brand new again.

All you need is a few minutes of prep time to pull this salad together. Start by cubing up about 3 cups of fresh watermelon, and top with chopped shallots, basil leaves, and a small jalapeno pepper. Mix it all up and season to taste with lime juice, lime zest, and freshly cracked black pepper. Keep tasting as you go to make sure all the flavors are balanced the way you like it.

Then, stick your watermelon salad in the fridge. The longer you let it chill, the better the flavors will marry. Serve cold over a bed of micro greens, and enjoy!

Special thanks and congratulations to Susan D., The Paleo Diet Recipe Contest Winner


  • Slice a thick piece of watermelon. For the purpose of this salad, it should be between 1 to 2-inches thick.
  • Cut the piece in half.
  • Take the knife and slice 1-inch strips the length of the watermelon slice.
  • Now cut cubes from the long sliced pieces.

To begin making the Watermelon Panzanella Salad, preheat oven to 220 C.

Cut the bread to croton sized pieces. Drizzle with some olive oil and garlic powder, stir well to combine.

On a baking sheet spread the olive oil tossed bread, place it in the preheated oven and bake for 8 to 10 minutes or until the bread is crisp and golden brown in colour.

Once done, remove from the oven and keep the bread aside to cool and crisp completely. The bread will continue to get crisp once it gets out of the oven.

The next step is to bring all the Watermelon Panzanella Salad ingredients together.

In a mixing bowl add all the other ingredients like the watermelon, cucumber, red onions, spinach, balsamic vinegar, black olives, salt and pepper and toss well until combined. Add cooled and toasted crisp bread and stir well and serve.

Serve the Watermelon Panzanella Salad as a quick weeknight side dish for dinner or even as an appetizer for your parties along with Tomato & Beetroot Soup and Pizza Pinwheels.

The New&mdashand Only&mdashWay to Eat Watermelon This Summer

I'm new to cooking, and just like with any new love, it's an exciting time in my life. But since there's an intense learning curve, I've found it's best to start with the basics. That's what this recipe is. Watermelon with feta cheese and mint is no surprise to anyone, so from there, I let my imagination run wild, adding layer on layer as I would in Indian cooking. The hot sauce on already grilled watermelon slices may be a strange choice but it is the right one. I highly recommend it over the chile flakes. The result is an explosion of sweet and hot pepper in your mouth.

Spicy watermelon slices

6 slices watermelon
𔆓-4 cloves garlic
1 cup fresh mint leaves
𔆑/2 lb feta cheese
1 Tbsp nigella seeds
1 Tbsp olive oil
6 tsp hot sauce or 2-3 Tbsp chili flakes

Place watermelon slices on a tray lined with baking paper. Mince garlic, chop mint leaves roughly, and slice feta arrange ingredients on watermelon slices. Sprinkle on nigella seeds, salt and pepper to taste, and olive oil. Add hot sauce or sprinkle on chile flakes. Grill in oven 15 to 20 minutes.

Recipe developed for and originally posted on Boxofspice, a blog dedicated to life, food, and photography.

I’m willing to bet you want simple, easy food that tastes delicious, that you know is healthy so you don’t have to stress about portion sizes and arguing about “no thank you” bites. You’re looking for simple and fun solutions to solve everyday problems and you like new things, too, different choices that stray from tradition without losing the love in the food and life.

That’s what I do here, and I call it “cleverful” living. And if that idea appeals to you, I’ve got good news: You’re in the right place. And I’m glad you’re here.

Toss together summer&rsquos finest produce like sweet watermelon, juicy tomatoes, and Vidalia onions to make an unforgettable picnic salad, Tomato-Watermelon Salad.

One of my favorite recipes that I taste tested when working at Southern Living was the Tomato-and-Watermelon Salad from Crook&rsquos Corner Cafe & Bar, Chapel Hill, North Carolina. I&rsquove made many variations of this salad since I tasted it and it wasn&rsquot until the other day when a friend asked me how I made it that I realized I had not yet shared my version on the blog.

I&rsquove made quite a few variations to the Southern Living recipe to boost the flavor even more such as the addition feta cheese, fresh lime juice (in place of red wine vinegar and oil), and my favorite summer stable&ndashVidalia onions (instead of red onion).

Grilled Watermelon, Tomato, and Goat Cheese Salad

"The hotter the grill, the better the marks on the watermelon slices. I like to brush spicy pepper-jelly vinaigrette over the melon before it's grilled &mdash the sugars caramelize quickly, imparting the incredible flavor." &mdashJohn Besh

&bull 1/4 cup Pepper Jelly Vinaigrette (recipe below)
&bull 6 large slices watermelon, 1/2 to 1 inch thick
&bull 1/2 cup extra-virgin olive oil
&bull 2 tablespoons balsamic vinegar
&bull 1 clove garlic, minced
&bull 1 pinch sugar
&bull Leaves from 1 sprig fresh basil, chopped
&bull Salt
&bull Freshly cracked black pepper
&bull 2 cups cherry or grape tomatoes (mixed colors and varieties)
&bull 2 or 3 handfuls of young lettuce
&bull 1/2 cup fresh goat cheese
&bull Fresh herbs such as chives, chive blossoms, chervil, parsley, and dill

1. Light a charcoal or gas grill. Brush the Pepper Jelly Vinaigrette over each water melon slice. Let the watermelon marinate for a few minutes before placing on the hot grill. Grill each side of the watermelon slices for several minutes, remove, cut into round pieces, and arrange on a platter.

2. Whisk together the olive oil, vinegar, garlic, sugar, and basil in a small mixing bowl. Season with salt and pepper. Add the tomatoes and toss to coat them well, then scatter them over the grilled watermelon pieces on the platter. Toss the lettuces in the vinaigrette remaining in the bowl. 3. Crumble the goat cheese over the tomatoes and watermelon. Scatter the dressed lettuces, then the fresh herbs, over the salad.

3. Crumble the goat cheese over the tomatoes and watermelon. Scatter the dressed lettuces, then the fresh herbs, over the salad.

Pepper Jelly Vinaigrette

&bull 1&frasl2 cup pepper jelly
&bull 1&frasl2 cup red wine vinegar
&bull 1 teaspoon sambal chile paste
&bull 11&frasl2 cups canola oil
&bull Salt

Whisk together all ingredients in a mixing bowl until well combined.

This recipe originally appeared in the June 2015 issue of House Beautiful.