Recipe Index

Spanish | Tomato and Watermelon Saladvegan

Posted on July 15, 2011

A juicy and refreshing salad. I made it with on-the-vine tomatoes since heirlooms weren't out yet. Also used red watermelon. I think if you could find heirloom tomatoes and yellow watermelon the colors would be even better. We loved it! It doesn't keep well, so add the dressing and toss right when you are going to serve. I am not 100% sure that this salad is Spanish, but since I got it in a Spanish cookbook, I called it Spanish. As an inspiration, I included a photo by Maren Caruso in which the salad was made into a mosaic, good luck!

Updated 8/14/16 - Leave out avocado and coriander seeds. Avocado tends to brown quickly. Coriander seeds have a bit of a strong taste. I made the salad a few hours ahead and dressed right before serving and it worked out perfectly.

Yield: 4 to 6 servings

tomato and watermelon salad


3 or 4 small-medium heirloom tomatoes, cored and cut into 3/4-inch chunks

1 small cucumber, peeled, seeded, and cut into 3/4-inch cubes

1 cup 3/4-inch cubed yellow or red seedless watermelon flesh

1 Haas avocado, halved, pitted, peeled, and cut into 3/4-inch cubes (optional)

1 tablespoon chopped mixed fresh herbs, in any combination; basil, tarragon, chives, and cilantro

1/4 teaspoon coriander seed (optional)

3 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

kosher sea salt, to taste

freshly ground pepper, to taste



Combine the tomatoes, cucumber, watermelon, avocado, and herbs in a bowl. Grind the coriander seeds to a fine powder, add to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss. Tasted and adjust the seasoning before serving.


tomato and watermelon salad mosiac

(Photo by: Maren Caruso, found on


(Ref. "Tomato and Watermelon Salad" recipe, Pintxos cookbook.)