Recipe: Watermelon Salad With Cucumber, Tomato and Almonds

In this refreshing summer salad, we combined fruits and veggies for a pretty and palate-pleasing result. We start with sweet melon and savory-sweet tomatoes, plus a delicious array of supporting talent: fresh corn and cucumber, almonds, basil and shallot. (Look for locally grown, fresh veggies and herbs at your farmers’ market or grocery store — or in your own garden!)

A simple vinaigrette is the perfect, tangy finishing touch. This rainbow of a salad is bursting with vitamins, minerals and beneficial plant nutrients, but it’s the combination of tastes and textures that’ll make it disappear quickly from your bowl.

Ingredients

• 4 cups watermelon, cut into 1-inch chunks
• 2 medium beefsteak tomatoes, cut into wedges
• 1 cucumber, sliced into half moons
• 1 shallot, thinly sliced
• 1 ear fresh corn
• 2 tablespoons extra virgin olive oil
• 1 tablespoon sherry or red wine vinegar
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 12 fresh basil leaves
• 1/4 cup chopped roasted, unsalted almonds

Directions

1. In a large bowl, combine the watermelon, tomatoes, cucumber and shallot. Use a serrated knife to shave the corn kernels directly into the bowl. Drizzle the oil and vinegar and sprinkle with salt and pepper.
2. Serve topped with basil and almonds.

Nutrition information (per serving)

Makes 4 servings

Calories: 198
Total fat: 12 g
Saturated fat: 2 g
Protein: 4 g
Carbohydrate: 26 g
Dietary fiber: 3 g
Sugar: 14 g
Added sugar: 0 g
Cholesterol: 0 mg
Sodium: 72 mg

— Developed by Sara Quessenberry for Cleveland Clinic Wellness.