Summer Basil Tomato Watermelon Salad

July  7, 2010
Author Notes

I altered this classic recipe to get vegan protein for myself and my vegan son. You can add or subtract any ingredients and still have a great salad. —Lisa Sieczka

  • Serves 8
  • Salad
  • 5-6 Large Tomatoes (heirloom, beefsteak, salad, etc), cubed
  • 1/4-1/2 Watermelon, cubed
  • 2 Cucumbers, cubed
  • 6 ounces white beans (northern)
  • 1/4-1/2 Red Onion (optional)
  • 10-20 Basil Leaves, torn or lightly chopped
  • 1/4 cup Walnuts, halved or lightly chopped
  • Dressing
  • 1/4 cup Extra Virgin Olive Oil
  • 1/8 cup Balsamic Vinegrette
  • 3-4 tablespoons Lemon juice
  • salt and pepper to taste
In This Recipe
  1. Combine all salad ingredients in large bowl and toss.
  2. Combine dressing ingredients in a small bowl and whisk until emulsified.
  3. Pour dressing over salad (to taste).
  4. Refridgerate 1 hour for best results.

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