Watermelon, Tomato and Cucumber Salad

Mark Boughton/styling: Teresa Blackburn
  • Yield: 12 servings


Red Wine Vinaigrette:
1/4cup red wine vinegar
3/4teaspoon salt
1/4teaspoon black pepper
1/2cup olive oil
3cups watermelon chunks
3cups coarsely chopped heirloom tomatoes
3cups coarsely chopped cucumbers
1cup chopped basil
1/2cup chopped red onion
3/4cup crumbled feta cheese


  1. Combine vinegar, salt, pepper and oil; whisk well. Gently toss remaining ingredients in a large bowl. Pour vinaigrette over salad and toss to coat. Serve immediately.
Recipe courtesy of the Nashville Food Project.

Nutritional Info *per serving

  • Calories 132
  • Fat 11g
  • Cholesterol 8mg
  • Sodium 254mg
  • Carbohydrate 7g
  • Fiber 1g
  • Protein 2g