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Watermelon Strawberry and Tomato Salad

Servings: 8


  • 3 cups watermelon cut into bite size pieces
  • 2 cups of strawberries halved or quartered into bite size pieces
  • 2 & ½ cups halved multi-colored, cherry tomatoes
  • 1/3 cup julienned fresh basil
  • 1/4 cup crumbled blue cheese omit for dairy-free
  • fine grain sea salt and freshly ground black pepper to taste
  • For the Balsamic Vinaigrette add to taste
  • 2 Tbs balsamic vinegar
  • ¼ tsp Dijon mustard
  • ½ tsp pure maple syrup
  • ¼ tsp fine grain sea salt
  • 2 Tbs extra virgin olive oil


  • In a large bowl, layer in order: the watermelon, strawberries, tomatoes and basil.
  • If making in advance, cover and refrigerate up to one day ahead.
  • For the Balsamic Vinaigrette, whisk together the balsamic, mustard, maple syrup, salt, and olive oil. Reserve in the refrigerator until ready to serve.
  • When ready to serve, stir (or shake) the balsamic vinaigrette and add to taste. Then season the salad with salt and pepper, and toss well. Add crumbled blue cheese, and lightly toss once more.
  • Serve and enjoy!