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Spicy Tomato and Watermelon Salad

Warming spices in oil releases a burst of flavor that makes the most of summer’s best—juicy watermelons and tomatoes—in an easy, practically no-cook summer salad.

Serves 6
Ready in 15 mins
Prep time 10 mins
Cooking time 5 mins
140 calories per serving


> 1/4 cup canola oil
> 1 tsp ground cumin
> 1/2 tsp ground turmeric
> 1/2 tsp paprika
> 1/4 tsp cayenne pepper
> 1 (0.75 oz) pkg basil
> 3 medium tomatoes
> 6 cups small watermelon chunks


In a small skillet, heat the oil on medium. Add the cumin, turmeric, paprika, and cayenne pepper. Cook 3 min., until fragrant. Remove from heat and let mixture cool slightly. Thinly slice the basil leaves and stir into spice mixture.
Cut the tomatoes into ½-inch pieces. To a large serving bowl, add the watermelon and tomatoes. Drizzle the spice and oil mixture on top of the fruit. Season with salt and pepper. Toss to coat. Cover with plastic wrap and chill at least 1 hour. Serve chilled.


For a tropical twist, substitute the canola oil with coconut oil.

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