In this refreshing summer salad, we combined fruits and veggies for a pretty and palate-pleasing result. Our Watermelon Salad with Cucumber, Tomato and Almonds stars 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!)
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
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 the bowl.
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
¼ cup chopped roasted, unsalted almonds
- 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.
- Serve topped with the basil and almonds.
Nutritional Information (per serving)
Makes 4 servings.
198 calories, 12 g total fat, 2 g saturated fat, 4 g protein, 26 g carbohydrate, 3 g dietary fiber, 14 g sugar, 0 g added sugar, 0 mg cholesterol, 72 mg sodium.
Developed by Sara Quessenberry for Cleveland Clinic Wellness.