Watermelon Summer Salad

By Jimmy Kennedy, & Justin Brouillard
Cook Ambassadors

Summer salad had always meant a vinegary mix of onions, cucumbers and tomatoes when I was growing up, but now I see the term in a broader sense and have started making all kinds of fun and tasty summer salads with produce either from our garden or local farmers markets. We also use maple syrup occasionally rather than white sugar and add basil, mint, fresh herbs or even cheese in some of the recipes. 

You can substitute cantaloupe or peaches for the watermelon in this recipe or just add all three. Summer salads with fruit are served and enjoyed fresh and don’t really pack as well as some of our other recipes, but they are perfect for prepping at home or just making at the campsite.


  • 1/2 tablespoon apple cider vinegar
  • A couple of tablespoons basil, cut or torn
  • 1 cup cucumber, cut to 1-inch pieces
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup tomato, cut to 1-inch pieces
  • 1 cup watermelon, cut to 1-inch pieces


  1. Mix the oil and vinegar well in a small bowl.
  2. Cut the watermelon, cucumber and tomato to approximately the same size and place in a medium-size bowl.
  3. Pour the oil and vinegar mixture over the fruit and vegetables and gently stir or toss.
  4. Add the salt and pepper and basil and gently stir or toss again.
  5. Serve in individual bowls and garnish with extra olive oil and basil if you would like.
    Enjoy summer and Go Out{side}!

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