Tomato & Watermelon Salad with Radishes
This tomato and watermelon salad with radishes is a refreshing, no-cook summer side with juicy watermelon, cherry tomatoes, peppery radishes, and fresh mint.
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Every summer, this tomato and watermelon salad becomes one of the side dishes I make most often. You can throw it together in about 15 minutes with fresh produce and peak season watermelon from the farmers market or grocery store. I always look for one that feels heavy for it’s size and has a deep, hollow sound when you tap it with your fingers. That’s the sign of a sweet and juicy melon. Paired with cherry tomatoes, peppery radishes, and a quick red wine vinaigrette, it’s the kind of salad that’s refreshing and so satisfying.
The radishes are what set this version apart. Their sharp bite, along with the red onion, cut through the sweetness of the watermelon to balance the dish. A handful of fresh mint really ties it all together in a way that just screams summer.
Ingredients You’ll Need
This salad comes together with just a handful of fresh ingredients, but a few small additions make a big difference in the final result.
- Watermelon — Cubed into bite-sized pieces. Look for a melon that’s heavy for its size with a deep, hollow sound when tapped.
- Cherry tomatoes — Cut into halves. Their concentrated sweetness pairs nicely with the watermelon.
- Radishes — Thinly sliced to add a peppery bite that sets this dish apart from other tomato and watermelon salad recipes.
- Red onion — Thinly sliced and briefly marinated in the dressing to soften its sharpness.
- Olive oil — Use a good-quality extra virgin olive oil since the dressing is simple.
- Red wine vinegar — Brings acidity to balance the sweetness of the watermelon and tomatoes.
- Fresh mint — Chopped and tossed in at the end for a bright, herb finish.
- Flaked salt — A sprinkle adds texture and helps bring out the natural sweetness of the watermelon and tomatoes.
Tomato and Watermelon Salad Tips
A few things to keep in mind for the best results, plus ideas for rounding out the meal.
- Dress it right before serving. Watermelon releases a lot of juice once salted or dressed, so toss everything together close to serving time to keep the salad from getting watery.
- Make components ahead. You can cube the watermelon, slice the radishes and onion, and whisk the dressing up to a day in advance. Store separately and combine just before serving.
- Chill the watermelon first. A cold melon makes for the most refreshing salad, especially in peak summer heat.
- Serve it alongside grilled proteins. This salad is an easy match for anything off the grill. The acidity and sweetness cut through richer, smokier flavors.
- Pair it with other seasonal fruit. If you love this combination, my Strawberry Watermelon Arugula Salad is another way to spotlight summer produce.
- Turn extra watermelon into a drink. If you find yourself with more watermelon than the salad needs, my Watermelon Slushie is a perfect way to use it up.
Give this tomato and watermelon salad a try the next time you’ve got a ripe watermelon on hand. If you make it, let me know how it turns out by leaving a rating and comment below.
Watermelon & Tomato Salad with Radishes
Ingredients
- 4 cups watermelon, cubed
- ½ pint cherry tomatoes, halved
- 1 bunch radishes, thinly sliced
- ½ red onion, thinly sliced
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 to 3 tablespoons fresh mint, chopped
- Flaked salt, for serving
Instructions
- Whisk olive oil and red wine vinegar together in a large bowl. Season with salt and pepper.
- Add red onion to the dressing and let sit for a few minutes to soften and mellow its bite.
- Add watermelon, cherry tomatoes, and radishes to the bowl. Toss until everything is well coated.
- Stir in chopped mint. Sprinkle with flaked salt just before serving.
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