Tomato-Watermelon Salad

Makes 12
Prep 15 m



  1. 1 of 2 Remove rind from watermelon and discard. Cut watermelon into 1-inch cubes (about 12 cups). Cut each tomato into 8 wedges. Cut cucumber in half lengthwise; cut crosswise into 1/2-inch-thick slices.
  2. 2 of 2 In large serving bowl, combine watermelon, tomatoes, cucumber, red onion, jalapeno chiles, lime juice and cilantro; toss well. (Can be prepared a day ahead.) Refrigerate. Before serving, toss with salt. If desired, pass extra-virgin olive oil to drizzle over salad. Makes 12 servings.
Nutrition Information for Tomato-Watermelon Salad
Servings Per Recipe: 12
Per Serving: 1 g Fat, total, 14 g carb., 0 g sat. fat, 0 mg chol., 62 mg sodium, 2 g pro., 64 kcal cal., 1 g fiber