Marinated Watermelon Tomato Salad Recipe


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.

Marinated Watermelon Tomato Salad
Photo: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Active Time:
20 mins
Chill Time:
30 mins
Total Time:
50 mins
8 serves


  • 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)


  1. 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.

  2. 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.

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