Watermelon and tomato are cut to matching sizes in this salad, so the two blur together visually while staying quite distinct on the palate: one sweet and cooling, the other slightly tart and savoury. Ripe peach slices add a third texture and a floral sweetness that neither of the others quite reaches. The lime vinaigrette is built the way a proper dressing should be, with the oil streamed in slowly while the blender runs, so it emulsifies into something creamy rather than separating on the plate. Basil folded through the fruit keeps the whole salad tasting fresh and herbal rather than purely sweet, and pumpkin seeds added in two stages, some tossed in early and more scattered on right before serving, give a reliable crunch that does not go soft from sitting in the dressing. It is built for warm weather, best served the day it is made while the fruit is still firm and cold.
Watermelon, peach and tomato salad with lime vinaigrette
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Ingredients
- 4 cups seedless watermelon, cubed
- 1 cup tomatoes, diced to match the watermelon
- 2 peaches, sliced about 6 mm thick
For the lime vinaigrette
- The juice of 2 limes
- 1 teaspoon coconut nectar (raw honey or agave also work)
- A dash of sea salt (equivalent to 1 tablespoon - 15 ml - of seawater)
- 1/4 cup extra virgin olive oil
- A handful of basil, left whole or cut into ribbons
- 1/4 cup pumpkin seeds, toasted or raw
Preparation
- Combine the watermelon, the peaches and the diced tomatoes in a large bowl.
- In a blender or food processor, combine the lime juice, the coconut nectar and the sea salt. Blend, then stream in the olive oil while it continues to run, until the vinaigrette emulsifies.
- Pour roughly 1/4 cup of the dressing over the fruit, then fold in the basil and half of the pumpkin seeds.
- Just before serving, drizzle on a little more vinaigrette and finish with the remaining pumpkin seeds.
Tip
Dress the salad lightly at first and add more just before serving rather than pouring it all on at once: watermelon releases liquid as it sits, and too much dressing early makes for a watery bowl by the time it reaches the table.
FAQ: your questions about watermelon, peach and tomato salad
Can watermelon and tomato be paired?
Not only can they, the pairing works remarkably well. Both belong to the same family of flavours: very high in water, carried by lycopene, with a sweetness that echoes across the two. The tomato brings acidity and a savoury note that the watermelon lacks, and the watermelon softens what is too sharp in the tomato. Cut them to the same size, as here, and the contrast plays out on taste alone.
How do you make a salad with watermelon?
Three rules are enough. Cut the watermelon into even cubes and keep it very cold until the last moment. Pair it with something salty or acidic, tomato, olive, feta, lime, to balance the sugar. Then add a crunchy texture and a fresh herb: pumpkin seeds and basil here, but mint, pistachio or red onion work just as well. Dress at the last moment, because watermelon releases a lot of water.
What are some recipe ideas using watermelon?
Beyond salad, it lends itself very well to gazpacho, blended with cucumber and a squeeze of lime. It also juices into a very refreshing drink, or freezes in cubes for an instant sorbet in the blender. And do not forget the white rind, just under the skin: grated or cut into fine sticks, it can be eaten raw in a salad or lacto-fermented like a pickle.
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