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Southern Soul Food Tomato Watermelon Salad

Southern Tomato Watermelon Salad

Southern tomato watermelon salad is a flavor dance of sweet and salty, tangy and cool, crisp and juicy! It's picnic-perfect. It’s porch-approved. And it tastes like summer dressed up for a Sunday dinner.
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Prep Time: 10 minutes
Cook Time: 4 minutes
Instant Pot Natural Pressure Release Time: 4 minutes
Total Time: 18 minutes
Course: Salad, Side Dish
Cuisine: Southern Food
Servings: 4
Calories: 565kcal
Author: Shaunda Necole

Equipment

  • Instant Pot electric pressure cooker Optional for quickly pickling the onions and peppers

Ingredients

Ingredients for Southern soul food tomato watermelon salad

  • 1 pound seedless watermelon chopped into approx. 1″ size bites (1 mini watermelon works well)
  • 6 oz grape tomatoes halved, and if in season, choose the gourmet medley of colors (red, yellow, and purple variety pack)
  • ½ cup feta cheese crumbled
  • ¼ cup cilantro fresh and chopped

Ingredients for quick pickled onions and pickled peppers

  • ½ cup red wine vinegar
  • 5 sweet yellow peppers deveined, seeded, and sliced lengthwise
  • ¼ cup red onion sliced into strips

Instructions

Instructions for the pickled onions and pickled peppers

  • (Use the Instant Pot to pickle the onions and sweet peppers quickly, or buy them at the store.)
  • Pour the red wine vinegar into the Instant Pot stainless steel inner pot.
  • Add the sliced yellow peppers and red onion to the pot.
  • Close the Instant Pot lid (make sure the valve is in the sealing position – up) and pressure cook on high for 4 minutes.
  • When the cooking time is finished, allow a natural release of pressure for at least 4 minutes.
  • To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
  • Use a colander to drain the vinegar from the pickled vegetables.
  • Set aside the pickled red onions and peppers.

Instructions for assembling the salad

  • Add the chopped watermelon, sliced grape tomatoes, crumbled feta cheese, and chopped cilantro in a medium-sized bowl.
  • Add the pickled yellow peppers and red onions to the fruit mixture.
  • Use a small rubber spatula to gently toss and mix the ingredients.
  • Serve at room temperature or chill in the refrigerator for an hour. Enjoy!

Notes

 
 

Nutrition

Calories: 565kcal | Carbohydrates: 86g | Protein: 21g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 67mg | Sodium: 875mg | Potassium: 2345mg | Fiber: 10g | Sugar: 37g | Vitamin A: 5775IU | Vitamin C: 1157mg | Calcium: 503mg | Iron: 5mg
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