Food and Recipes Fruits Melon Watermelon Marinated Watermelon Tomato Salad Recipe 5.0 (1) 1 Review If you're tired of your usual watermelon salad, give this fantastic new recipe a try. Tomatoes and melon soak up the tangy lime-ginger-mint vinaigrette, making them extra juicy and flavorful. Goat cheese crumbles add a nice creamy note to the salad, but crumbled feta works well too. Serve this salad immediately after it is made so the fresh herbs stay bright and perky. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on June 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox Active Time: 20 mins Chill Time: 30 mins Total Time: 50 mins Yield: 8 serves Ingredients 5 tablespoons fresh lime juice (from 3 large limes) 1 1/2 tablespoons honey 1 tablespoon finely chopped fresh mint 1 tablespoon grated fresh ginger (from 1 [4-inch] piece) 1/2 teaspoon dried mint 1 1/2 teaspoon kosher salt, divided 1/3 cup olive oil 6 cups 1-inch watermelon cubes (from 1 [7-lb.] seedless watermelon) 3 cups cherry tomatoes, halved 2 medium shallots, thinly sliced (about 1 cup) 1/2 cup roughly torn fresh basil leaves 1/2 cup roughly torn fresh mint leaves 4 ounces goat cheese, crumbled (1 cup) Directions Whisk together lime juice, honey, fresh mint, ginger, dried mint, and 1/2 teaspoon of the salt in a small bowl. Drizzle in oil, whisking, until blended. Place watermelon and tomatoes in a large ziplock plastic bag. Pour in lime dressing, squeeze air out of bag, and seal. Chill 30 minutes. Transfer watermelon and tomatoes to a large bowl, reserving marinade in bag. Toss watermelon mixture with shallots, 1/4 cup of the reserved marinade, and remaining 1 teaspoon salt. Gently toss in basil and mint. Transfer to a large platter, and sprinkle with crumbled goat cheese. Serve remaining marinade on the side as a dressing. Rate it Print