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Watermelon and Tomato Salad


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  • 2 cups Heirloom tomatoes diced
  • 2 cups watermelon pink part diced
  • 1/4 cup pine nuts toasted
  • 1 tsp fresh mint minced
  • 1 tsp fresh basil minced
  • Pinch of salt


Level of difficulty Easy
Cost Average budget


Step 1

Place all ingredients, except for the salt, in a bowl and toss together until combined. Sprinkle the salt over the top and stir together again. Chill, then serve.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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