Pioneer Woman Tomato Watermelon Salad

Pioneer Woman Tomato Watermelon Salad is made with juicy watermelon, ripe cherry tomatoes, salty feta cheese, fresh mint, and thinly sliced red onion. The result is a bright, tangy, and sweet side dish that bursts with flavor in every bite. It is the perfect light side dish for a hot summer BBQ or a potluck and makes enough to serve a crowd.

Try More Recipes:

• Pioneer Woman Tomato Soup Recipe
• Pioneer Woman White Bean Chicken Chili
• Pioneer Woman Winter Salad Recipe

💗 Why You Will Love This Watermelon Salad:

• The Ultimate Summer Refresher: This salad is light, hydrating, and requires no cooking. It is the perfect cold side dish to make on a hot day when you don’t want to turn on the oven.
• Perfect Flavor Balance: It hits every note. You get sweetness from the watermelon, saltiness from the feta, a tangy kick from the balsamic glaze, and a bright, cool flavor from the fresh mint.
• Ready in 15 Minutes: This is one of the fastest side dishes you can make. It is just a matter of chopping the ingredients and drizzling the glaze, making it ideal for a last-minute potluck.
• Beautiful Presentation: The bright red from the watermelon and tomatoes contrasts with the white feta and green mint. It looks stunning on a platter and adds a “wow” factor to any BBQ table.

🍅 Pioneer Woman Tomato Watermelon Salad Ingredients

For the Salad:

• 6 cups seedless watermelon, cubed
• 1 pint cherry tomatoes, halved
• 1 cup feta cheese, crumbled
• 1/2 red onion, very thinly sliced
• 1/2 cup fresh mint leaves, chopped

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 1 tablespoon honey or sugar (optional, if you like it sweeter)

🥗 How To Make Pioneer Woman Tomato Watermelon Salad

1. Make the glaze: Pour the balsamic vinegar into a small saucepan. Bring it to a boil over medium-high heat, then immediately reduce the heat to a low simmer.
2. Reduce the vinegar: Let the vinegar simmer gently for 10-15 minutes. It will reduce by about half and become thick enough to coat the back of a spoon. Be careful not to let it burn.
3. Cool the glaze: Remove the pan from the heat and set it aside to cool completely. The glaze will thicken even more as it cools.
4. Combine the salad: In a large, shallow bowl or on a platter, gently toss together the cubed watermelon, halved cherry tomatoes, and thinly sliced red onion.
5. Add toppings: Sprinkle the crumbled feta cheese and the chopped fresh mint evenly over the top of the salad.
6. Drizzle and serve: Just before you are ready to serve, drizzle the cooled balsamic glaze all over the salad.

💭 Recipe Tips

• Soak the Red Onion: If you find the taste of raw red onion too sharp, place the thin slices in a bowl of ice-cold water for 10 minutes. This will remove the harsh bite but keep the crunch.
• Drizzle at the Last Second: Do not add the balsamic glaze until you are ready to serve. If you add it too early, the salt and acid will draw water out of the melon, making the salad soggy.
• Use Seedless Watermelon: This is a simple tip that saves a lot of time. Look for a watermelon that is heavy for its size and has a bright yellow “field spot” where it rested on the ground.
• Use Good Tomatoes: Since this salad is so simple, the quality of your ingredients matters. Use sweet cherry tomatoes or ripe, in-season heirloom tomatoes for the best flavor.

🍔 What To Serve With Watermelon Salad?

This salad is the perfect cooling side dish for heavy, smoky grilled foods serve it at a barbecue alongside grilled chicken, barbecued ribs, or juicy hamburgers. It is also a fantastic partner for grilled fish like salmon or cod for a full potluck spread, pair it with corn on the cob and a simple potato salad.

🎚 How To Store Leftovers Watermelon Salad?

• Refrigerate: This salad is best eaten on the day it is made. If you have leftovers, store them in an airtight container for up to 1 day. The watermelon will release a lot of liquid and the texture will become soft, but the flavor will still be good.
• Freeze: Do not freeze this salad watermelon and tomatoes have a high water content and will become mushy and watery when thawed.

FAQs

📊 Tomato Watermelon Salad Nutrition Facts

Serving Size: 1 cup

• Calories: 110 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 12mg
• Sodium: 220mg
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 13g
• Protein: 3g

Pioneer Woman Tomato Watermelon Salad

Recipe by Imen DridiCourse: Salads, Dinner, Lunch, SidesCuisine: AmericanDifficulty: Beginner

Servings

6

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

110

kcal

Pioneer Woman Tomato Watermelon Salad is made with juicy watermelon, ripe cherry tomatoes, salty feta cheese, fresh mint, and thinly sliced red onion. The result is a bright, tangy, and sweet side dish that bursts with flavor in every bite. It is the perfect light side dish for a hot summer BBQ or a potluck and makes enough to serve a crowd.

Ingredients

• 6 cups seedless watermelon, cubed

• 1 pint cherry tomatoes, halved

• 1 cup feta cheese, crumbled

• 1/2 red onion, very thinly sliced

• 1/2 cup fresh mint leaves, chopped

• For the Balsamic Glaze:

• 1/2 cup balsamic vinegar

• 1 tablespoon honey or sugar (optional, if you like it sweeter)

Directions

• Make the glaze: Pour the balsamic vinegar into a small saucepan. Bring it to a boil over medium-high heat, then immediately reduce the heat to a low simmer.
• Reduce the vinegar: Let the vinegar simmer gently for 10-15 minutes. It will reduce by about half and become thick enough to coat the back of a spoon. Be careful not to let it burn.
• Cool the glaze: Remove the pan from the heat and set it aside to cool completely. The glaze will thicken even more as it cools.
• Combine the salad: In a large, shallow bowl or on a platter, gently toss together the cubed watermelon, halved cherry tomatoes, and thinly sliced red onion.
• Add toppings: Sprinkle the crumbled feta cheese and the chopped fresh mint evenly over the top of the salad.
• Drizzle and serve: Just before you are ready to serve, drizzle the cooled balsamic glaze all over the salad.

Notes

• Soak the Red Onion: If you find the taste of raw red onion too sharp, place the thin slices in a bowl of ice-cold water for 10 minutes. This will remove the harsh bite but keep the crunch.
  Drizzle at the Last Second: Do not add the balsamic glaze until you are ready to serve. If you add it too early, the salt and acid will draw water out of the melon, making the salad soggy.
  Use Seedless Watermelon: This is a simple tip that saves a lot of time. Look for a watermelon that is heavy for its size and has a bright yellow “field spot” where it rested on the ground.
  Use Good Tomatoes: Since this salad is so simple, the quality of your ingredients matters. Use sweet cherry tomatoes or ripe, in-season heirloom tomatoes for the best flavor.