Watermelon Tomato Salad

Watermelon, tomato, labneh and mint salad with a tangy lime dressing.

I love how this watermelon tomato salad tells the story of summer: juicy cubes of watermelon and savory tomato wedges on a silky bed of labneh, accompanied by a refreshing lime vinaigrette and vibrant mint.

Course Salad

Cuisine American

Keyword summer, watermelon

Level Beginner

Main Ingredient Dairy, Fruit

Diet Gluten-Free, Low-Fat, Pescatarian, Vegetarian

Prep Time 10

Cook Time 0

Total Time 10

Servings small salads

Calories 171kcal

Author Marc Matsumoto

Equipment

Ingredients

300 grams watermelon (cut into bite-size cubes)
250 grams tomatoes (4 small tomatoes, cut into bite-size wedges)

For dressing

¼ cup olive oil
2 tablespoons lime juice
¼ teaspoon salt

For Salad

½ cup labneh
2 sprigs spearmint
¼ teaspoon pink peppercorns (crushed)
Sea salt

Grams + US Cups - US Standard

Instructions

To make the dressing, whisk together ¼ cup olive oil, 2 tablespoons lime juice, and ¼ teaspoon salt.
¼ cup olive oil, 2 tablespoons lime juice, ¼ teaspoon salt
Drizzle the dressing over 300 grams watermelon and 250 grams tomatoes and let this marinate for a few minutes.
300 grams watermelon, 250 grams tomatoes
Divide ½ cup labneh between 4 plates and spread it around with a spoon.
½ cup labneh
Arrange the watermelon and tomatoes on top of the labneh.
Garnish the salad with 2 sprigs spearmint. If the leaves are very large, chop them up first.
2 sprigs spearmint
Crush ¼ teaspoon pink peppercorns and sprinkle on top of the salad along with flakey Sea salt.
¼ teaspoon pink peppercorns, Sea salt

Video

Nutrition