Watermelon, Cucumber, and Heirloom Cherry Tomato Salad | CUESA

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Watermelon, Cucumber, and Heirloom Cherry Tomato Salad


Georgeanne Brennan and Ann M. Evans, The Davis Farmers Market Cookbook

This recipe was demonstrated for CUESA’s Market to Table program on July 7, 2012.

Serves 8


½ small yellow or red seedless watermelon, cut into ½-inch cubes (about 3 cups)
3 cucumbers, peeled (if skin is thick or bitter) and cut into ½-inch cubes (about 2 cups)
1 pint heirloom green, black, or yellow cherry tomatoes, halved (about 2 cups)
Zest of 1 lime
1 to 2 limes, juiced (about ¼ cup)
1 lemon, juiced (about ¼ cup)
½  to ¾ teaspoon sea salt or kosher salt, to taste
½ teaspoon chile powder


1. In a large serving bowl, combine the watermelon, cucumbers, and cherry tomatoes.

2. Chop the lime zest into ¼-inch pieces and add to the salad. Add the lime juice and lemon juice and toss. Add the salt and chile powder and toss again.

3. Store in the refrigerator until ready to serve.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »