Best Tomato Melon Salad Recipes

MELON, CUCUMBER AND CHERRY TOMATO SALAD

Melon, Cucumber and Cherry Tomato Salad image

This is an extremely simple, yet spectacularly refreshing salad, especially when made from height-of-the-season summer produce. Ripe melon mirrors the tomatoes' sweetness. Cucumber, a relative of melon, gives both crunch and flavor. A handful of basil and mint leaves, and a squeeze of fresh lime juice added just before serving, bring it all together.

Provided by David Tanis

Categories salads and dressings, appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 small melon, such as cantaloupe or honeydew (about 3 pounds), peeled, seeded and cut into 3/4-inch pieces
8 ounces cherry tomatoes of different colors, halved
2 medium English cucumbers (about 12 ounces), peeled and cut into 3/4-inch pieces
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice, plus more to taste
Small handful of basil leaves
Small handful of mint leaves

Steps:

Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.
Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.

TOMATO & MELON SALAD

Tomato & melon salad image

A lovely light starter that is superhealthy and all of your five-a-day in one bowl!

Provided by Good Food team

Categories Dinner, Side dish, Supper

Time 20m

Number Of Ingredients 8

Ingredients

½ ripe green or orange-fleshed melon , cut into large chunks
¼ cucumber , peeled and chopped into chunks
3 vine tomatoes , chopped
½ bunch mint , roughly chopped
½ bunch coriander , roughly chopped
1 tbsp olive oil
¼ tsp mint sauce
toasted baguette , to serve

Steps:

Gently combine the melon, cucumber, tomatoes and herbs in a large bowl. Mix the olive oil and mint sauce with some seasoning, then pour over the other ingredients and stir again to coat in the mint dressing. Serve chilled, with slices of toasted baguette, rubbed with a fresh cut garlic clove if you like.

Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium

MELON, CUCUMBER AND TOMATO SALAD

Melon, Cucumber and Tomato Salad image

Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two. Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 2h40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 European cucumber, peeled if desired and cut in medium dice
Salt to taste
1 pound ripe tomatoes, peeled and seeded if desired, cut in thin wedges or diced
1 small ripe honeydew melon or cantaloupe, peeled and cut into 1-inch dice or shaped into melon balls
2 to 3 tablespoons Champagne vinegar or sherry vinegar
1 tablespoon fresh lime juice
1 teaspoon mild honey, like clover, or agave nectar
4 tablespoons grapeseed oil, rice bran oil or canola oil
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh mint
1 tablespoon chopped chives
Fresh watercress for garnish (optional)

Steps:

Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.
Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.
Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 555 milligrams, Sugar 11 grams

TOMATO-MELON CHICKEN SALAD

Tomato-Melon Chicken Salad image

Nothing says summer like picking watermelon, tomatoes and raspberries, then tossing them together in a salad. The addition of grilled chicken makes it a satisfying yet still summery meal. -Betsy Hite, Wilton, California

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

4 medium tomatoes, cut into wedges
2 cups cubed seedless watermelon
1 cup fresh raspberries
1/4 cup minced fresh basil
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
9 cups torn mixed salad greens
4 grilled chicken breasts (4 ounces each), sliced

Steps:

In a large bowl, combine the tomatoes, watermelon and raspberries. In a small bowl, whisk the basil, oil, vinegar, salt and pepper. Drizzle over tomato mixture; toss to coat. Divide salad greens among 6 serving plates; top with tomato mixture and chicken.

Nutrition Facts : Calories 266 calories, Fat 13g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 215mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

MINTED MELON, TOMATO & PROSCIUTTO SALAD

Minted melon, tomato & prosciutto salad image

Quality produce makes this dish, Charentais melon, heirloom tomatoes and salty prosciutto marry beautifully. Ideal as a sharing platter starter for a summer dinner party

Provided by Barney Desmazery

Categories Lunch, Starter

Time 10m

Number Of Ingredients 8

Ingredients

about 500g different-coloured heirloom tomatoes , chopped into large chunks (smaller ones left whole or halved)
1 Charentais melon , segmented and cut into chunks roughly the same size as the tomatoes
12 slices prosciutto - the best you can afford
handful mint , leaves picked, shredded
crusty bread , to serve
1½ tbsp sherry or red wine vinegar
3 tbsp olive oil
1 tsp honey

Steps:

To make the dressing, whisk all the ingredients together in a bowl and set aside.
Toss the tomatoes and melon together in a bowl with a little dressing, some sea salt and black pepper. Loosely lay the prosciutto over a platter and pile the tomatoes and melon on top. Drizzle with extra dressing, scatter with mint and serve straight away with crusty bread.

Nutrition Facts : Calories 174 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.3 milligram of sodium

SUMMERTIME TOMATO-MELON SALAD

Summertime Tomato-Melon Salad image

Looking for a savory summer salad? The combination of tomatoes, cantaloupe, avocado and greens sings with freshness and health.-Carolyn Kumpe, El Dorado, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 17

Ingredients

4 cups small baby heirloom tomatoes, halved
1 English cucumber, peeled and cubed
2 cups cubed cantaloupe
1 package (8 ounces) feta cheese, cubed
1 medium ripe avocado, peeled and cubed
1 bunch watercress, coarsely chopped
1/2 cup fresh basil leaves, coarsely chopped
1/4 cup chopped red onion
CORIANDER-LIME VINAIGRETTE:
1 teaspoon coriander seeds
1/3 cup canola oil
3 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon grated lime zest
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the tomatoes, cucumber, cantaloupe, cheese, avocado, watercress, basil and onion., In a dry small skillet over medium heat, toast coriander seeds until aromatic, about 2-3 minutes. Cool. Transfer to a spice grinder or a mortar and pestle; coarsely grind., In a small bowl, whisk the oil, lime juice, vinegar, honey, lime zest, salt, pepper and coriander. Pour over tomato mixture and gently toss to coat.

Nutrition Facts : Calories 165 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 323mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

JICAMA, MELON, CUCUMBER, AND TOMATO SALAD

Jicama, Melon, Cucumber, and Tomato Salad image

Number Of Ingredients 12

Ingredients

1 medium jicama, peeled and cut into thin strips
1 medium cantaloupe, peeled and cut into bite-size pieces
1/2 large cucumber, peeled, halved, and thinly sliced
1 pint basked cherry tomatoes, rinsed and halved
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons white wine vinegar
3 to 4 drops hot pepper sauce (such as Tabasco)
1/2 teaspoon salt, or to taste
2 tablespoons olive oil or vegetable oil
1/4 cup crumbled cotija or mild feta cheese

Steps:

In a shallow bowl, toss together the jicama, cantaloupe, cucumber, and tomatoes. In a small bowl, whisk together the orange juice, lime juice, vinegar, hot pepper sauce, salt, and oil. Pour the dressing over the salad and toss to mix. Sprinkle the cheese over the top of the salad. Refrigerate at least an hour. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MELON, CUCUMBER AND TOMATO SALAD

MELON, CUCUMBER AND TOMATO SALAD image

Categories Fruit

Yield 6 people

Number Of Ingredients 12

Ingredients

1 European cucumber, peeled if desired and cut in medium dice
Salt to taste
1 pound ripe tomatoes, peeled and seeded if desired, cut in thin wedges or diced
1 small ripe honeydew melon or cantaloupe, peeled and cut into 1-inch dice or shaped into melon balls
2 to 3 tablespoons Champagne vinegar or sherry vinegar
1 tablespoon fresh lime juice
1 teaspoon mild honey, like clover, or agave nectar
4 tablespoons grapeseed oil, rice bran oil or canola oil
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh mint
1 tablespoon chopped chives
Fresh watercress for garnish (optional)

Steps:

1. Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients. 2. Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours. 3. Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress. Advance preparation: You can make this through Step 2 several hours ahead. Because of the salt, the vegetables and fruit will give off a lot of water, so if you don't want the salad to be too juicy, salt shortly before serving.

TOMATO, PICKLED MELON, AND BURRATA SALAD

Tomato, Pickled Melon, and Burrata Salad image

Provided by Susan Spungen

Categories Salad Tomato Side Kid-Friendly Quick & Easy Lunch Mozzarella Melon Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more
1 pound Sharlyn or Galia melon, rind removed, sliced into thin rounds
1 large heirloom tomato, sliced
12 ounces fresh burrata or mozzarella, torn
Olive oil (for drizzling)
Fresh basil leaves (for serving)
Flaky sea salt (such as Maldon)

Steps:

Combine vinegar, kosher salt, 1/4 teaspoon pepper, and 2 tablespoons water in a large bowl; add melon and toss to coat. Let stand at room temperature at least 30 minutes.
Remove melon from pickling liquid and arrange on a platter with tomato and burrata. Drizzle with oil and some pickling liquid, top with basil, and season with sea salt and pepper.
Do ahead: Melon can be pickled 2 hours ahead. Cover and chill.

GREEN TOMATO AND HONEYDEW MELON SALAD

Green Tomato and Honeydew Melon Salad image

Provided by Paul Grimes

Categories Salad Tomato Side Quick & Easy Honeydew Pumpkin Summer Healthy Vegan Jalapeño Cilantro Seed Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 (first course or side dish) servings

Number Of Ingredients 8

Ingredients

1 teaspoon ground cumin
2 tablespoons raw green (hulled) pumpkin seeds (pepitas)
2 tablespoons plus 1/4 teaspoon extra-virgin olive oil, divided
1 tablespoon distilled white vinegar
2 teaspoon finely chopped seeded fresh jalapeño
1 1/2 pounds mixed green tomatoes (not unripe), cut into 3/4-inch wedges
1/2 honeydew melon, cut into 3/4-inch pieces
1/4 cup packed cilantro leaves

Steps:

Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute. Transfer to a large bowl.
Add pumpkin seeds to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2 to 3 minutes. Transfer seeds to a small bowl and stir in 1/4 teaspoon oil and salt to taste.
Whisk together cumin, vinegar, chile, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in large bowl, then gently toss with tomatoes, melon, and cilantro. Sprinkle with pumpkin seeds.