Tomato, Watermelon and Blueberry Salad Recipe

By Angela Sellari Jump to Recipe

This Tomato Watermelon & Blueberry Salad recipe is perfect for a summer barbecue or dinner party. The sweet flavors of fruits mixed together provide a delicious and healthy side for your grilled main course!

This Tomato, Watermelon & Blueberry Salad recipe is from Chef Dave Martin (Top Chef) who prepared it for myself, a group of fabulous bloggers, and McDonald’s executives at the Culinary Loft in New York City.

I’ve altered the recipe slightly, but maintained the integrity of the salad. I was in NYC for the McDonald’s Flavors of Summer First Taste event and getting the recipe for this salad was one of the highlights of my trip.

It’s a sweet and savory salad that is easily prepared, and suitable for your fanciest of dinner parties or a Summer backyard BBQ. I really enjoy a healthy side dish like this one to accompany our typical BBQ fare.

Tomato Watermelon & Blueberry Salad

Recipe yields 6-8 salads.

Ingredients:

• 12 oz red watermelon or yellow watermelon, small dice
• 12 oz red tomato or yellow tomato, small dice
• 12 oz fresh blueberries

Note: If possible, select watermelon and tomatoes in contrasting colors. (I couldn’t find any yellow tomatoes or melon at my store, but it still came out great!)

Dressing:

• 2 tsp extra virgin olive oil
• 1/2 Tbsp lime juice
• 1 Tbsp honey
• 1/2 Tsp kosher salt
• 1/4 Tsp black pepper
• 2 Tbsp basil, chiffonade
• 2 Tbsp mint, chiffonade
• 3-4 Tbsp Feta cheese, crumbled

Directions:

Step 1: Dice the watermelon and tomatoes and set aside. After the melon has rested, discard or re-purpose the watermelon/tomato juice.

Step 2: In a small mixing bowl, whisk together oil, lime, honey, salt and pepper. Prepare the basil and mint at service time, to prevent browning.

Step 3: Add blueberries to watermelon and tomatoes.

Step 4: Dress the melon salad with the prepared dressing. Stir in the herbs and cheese. Season with additional salt and pepper, if desired.

Note: If you are not serving all of the salad right away, you may want to add the cheese as a garnish when serving, so it doesn’t get mushy.

Tomato, Watermelon and Blueberry Salad Recipe

Angela Sellari

Toss together this vibrant Tomato, Watermelon & Blueberry Salad recipe in just 20 minutes! A refreshing, gluten-free side for summer gatherings.

4.75 from 4 votes

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 6 salads

Calories 133 kcal

Ingredients

  

1x2x3x

For the Salad

• 12 oz red watermelon or yellow watermelon small dice
• 12 oz red tomato or yellow tomato small dice
• 12 oz fresh blueberries

For the Dressing

• 2 tsp extra virgin olive oil
• 1/2 Tbsp lime juice
• 1 Tbsp honey
• 1/2 Tsp kosher salt
• 1/4 Tsp black pepper
• 2 Tbsp basil chiffonade
• 2 Tbsp mint chiffonade
• 3-4 Tbsp Feta cheese crumbled

Instructions

 

• Dice the watermelon and tomatoes and set aside. After the melon has rested, discard or re-purpose the watermelon/tomato juice.
  
• In a small mixing bowl, whisk together oil, lime, honey, salt and pepper. Prepare the basil and mint at service time, to prevent browning.
  
• Add blueberries to watermelon and tomatoes.
  
• Dress the melon salad with the prepared dressing. Stir in the herbs and cheese. Season with additional salt and pepper, if desired.
  

Nutrition

Calories: 133kcalCarbohydrates: 24gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 305mgFiber: 2g

Keyword fruit salad

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