GF Recipes

Watermelon, Not Just for Kids

1 Comment 20 July 2010

Watermelon, Not Just for Kids

Would it truly be summer without the sweet, juicy taste of watermelon?

Would you believe that summer had come and gone if you hadn’t felt the trickle of juice tickling you as it ran from your wrist to the crook of your elbow?  At least once?

Or what if you had never taken a bite of the sweet, ruby, red flesh and found a smooth seed still sitting on your tongue?  How could you have called it a summer?

(Would you see if you could spit it across the yard?  Or would you deposit it politely on your plate, wishing you had the chutzpah to see how far it would fly?)

If you hadn’t had a childhood memory of a seed-spitting contest at least once, the season of sun-kissed cheeks, running barefooted at dusk chasing fireflies, and climbing trees might not have really happened.

Watermelon is part of our childhood.  It’s part of our best memories.  It’s part of our lives.  And we’re reminded of that sweetness every summer with one simple bite.

I’ve been waiting to make a watermelon salad since the 4th of July when I celebrated our country’s birthday with these two adorable, sticky cherubs.  If you enjoy contrasts; if you like complexities of tastes and minimal prep; if you love the sweetness of a summer watermelon with the depth of a homegrown tomato; if you enjoy a cool, refreshing salad with a little kick of spicy heat; if you savor the silky smooth feel of avocado and the crunch of cucumber in one mouthful; then you’re going to love this recipe.

Watermelon Tomato Salad
by Heather

  • 3 or 4 medium tomatoes on the vine, cored and cut into 3/4-inch chunks
  • 1 small cucumber, peeled, seeded, and cut into 3/4-inch cubes
  • 2-3 cups of 3/4-inch-cubed red seedless watermelon
  • 1 Hass avocado, cut into 3/4-inch cubes
  • 3/4 cup of thinly sliced red onion
  • 3/4 cup of crumbled feta cheese
  • 1 T. fresh lime juice
  • 2 T. fresh basil and parsley, chopped
  • 2 T. extra virgin olive oil
  • 3 T. balsamic vinegar
  • 1 tsp. chili powder
  • Sea salt and freshly ground black pepper to taste
  • Lettuce (optional)


1.  Place the onion slices in a small bowl with the lime juice, and let it stand for 10 minutes to temper the flavor of the raw onion.

2.  Combine all of the ingredients in a bowl, and let it sit for one to two hours in the refrigerator to allow the flavors to mix well.

3.  Serve the mixture alone or on top of tender green lettuce leaves.  Tear pieces of lettuce and place them in the bottom of a large bowl.  Spoon the watermelon and tomato mixture on top of the lettuce pieces.  Drizzle with the remaining juices and serve.

And don’t forget to smile.

It’s summertime!

This recipe has been shared with Friday Foodie Fix hosted by Diane of The Whole Gang.

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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