Incredible Tomato & Watermelon Thai Salad

Name: Incredible Tomato & Watermelon Thai Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4-6 Tomatoes; 2-3 cups Watermelon; 1 Cucumber; 1 bunch Thai Basil leaves; 1/2 Shallot or 1/4 red Onion; 1/2 cup roast Cashews; 1 Tbsp Sesame Seeds; 1 Lime Zest; 2 Tbsp Tamari or Soy Sauce; 1 Tbsp freshly squeezed Lime; 1 big clove Garlic grated; 1 thumb fresh Ginger grated; 1 red Chilli (see notes in the bottom); 1 tsp Date syrup

Fresh, juicy, and bursting with flavour

This Thai-inspired salad pairs sweet watermelon with ripe tomatoes and a zesty dressing. Light, vibrant, and ready in 25 minutes. Packed with nutrients and full of flavour, it’s perfect for sunny days. One bite, and you’ll feel like you’re on holiday!

Prep

15 mins

Cook

10 mins

Total

25 mins

Serves

2-3 ppl

Ingredients:

4-6 Tomatoes
2-3 cups of Watermelon
1 Cucumber
1 bunch of Thai Basil leaves
1/2 a Shallot or 1/4 red Onion
1/2 cup of roast Cashews
1 Tbsp of Sesame Seeds
1 Lime Zest

Dressing:

2 Tbsp of Tamari or Soy Sauce
1 Tbsp of freshly squeezed Lime
1 big clove of Garlic grated
1 thumb size fresh Ginger grated
1 red Chilli (see notes in the bottom)
1 tsp of Date syrup

About this recipe:

I’ve always loved salads, but nothing compares to tomatoes at their peak—sweet cherry, juicy beefsteak, or vibrant heirloom, each one tastes like a burst of sunshine.

Watermelon, meanwhile, is pure summer nostalgia. It takes me right back to sticky fingers and juice-dripping smiles on hot afternoons.

Add in my love for Thai flavours, and this salad was meant to be. The combo of juicy fruit, fresh herbs, and a zesty dressing hits every note—sweet, tangy, spicy, and savoury.

Why it works:

Ripe tomatoes bring sweetness, acidity, and depth
Watermelon adds hydrating crunch and natural sugar
Thai dressing ties it all together with bold, vibrant flavour
Fresh herbs like mint and coriander keep it light and aromatic
No cooking required – it’s perfect for hot summer days

We love this one so much it’s become a seasonal staple—hope you love it too!

Instructions step by step

Step 1 – Start by preparing the dressing. Grate the Ginger and Garlic. Cut the chilli in half lengthwise then deseed and remove membranes for a milder heat. Chop the Chilli and stir with the remaining ingredients: Soy sauce, Date syrup and Lime juice. Stir to combine. Give it a try and adjust the flavours by adding Date syrup if is too tart or Lime juice for extra zing.

Step 2 – Roast the raw Cashews in a pre-heated oven at 180C for 12 mins or until lightly golden.

Step 3 – Slice the Watermelon by cutting off the skin and white edge then cut into bite size bits and deseed. I’m cutting in little triangles but you can be creative and do cubes, spheres or any shape you fancy.

Step 4 – Cut the Cucumber also in bite sized pieces and slice all the Tomatoes in wedges. Thinly slice the Shallot or red Onion and roughly cut the big Thai Basil leaves, keeping the small leaves whole.

Step 5 – Assemble your salad in layers by colour. I start with the Cucumber, red Tomatoes, yellow Tomatoes, then topping with the Watermelon.

Step 6 – Finish it by layering the green Tomatoes and Thai Basil. Spread the dressing evenly throughout the top of the Salad and sprinkle with Sesame seeds and chopped roasted Cashews.

About these Ingredients:

Tomatoes: I’m using a colourful mix of heirloom varieties like Green Zebra, Black Krim, and Ida Gold, but feel free to use whatever you have on hand—even cherry tomatoes work beautifully. Mixing colours and shapes adds visual flair and flavour complexity.

Tomatoes are technically a fruit, though often enjoyed as a veg. They’re rich in lycopene (a powerful antioxidant) and packed with vitamin C, potassium, folate, and vitamin K. A true summer staple—juicy, vibrant, and full of goodness!

Watermelon: Super hydrating and low in calories, watermelon is 91% water and packed with natural sweetness. It’s a good source of citrulline and lycopene—two compounds linked to heart health, better circulation, and reduced muscle soreness.

Cucumber: Optional, but it adds great crunch and a refreshing bite to the salad. Cucumbers are low in calories, high in water and fibre—great for hydration and digestion. For max nutrients, keep the peel on!

Shallot or Red Onion: Shallots are sweeter and milder than red onions, with a slightly richer nutritional profile. Red onions are a great alternative—still mild and slightly sweet, just not as delicate as shallots.

Red Chilli: Thai chillies (bird’s eye) are super spicy—even without seeds! For a milder heat that lets other flavours shine, I prefer long red chillies. You can deseed them for less kick. Chilli flakes also work as a backup—just don’t skip the spice entirely, it adds depth!

Roasted Cashews: I love using roasted cashews for their buttery crunch—they pair beautifully with the spicy Thai dressing. You can swap them for other nuts or seeds, but don’t skip the roasting! Toasting them for 3–5 minutes in a dry pan or oven really brings out their rich, nutty flavour.

Thai Basil: Thai basil adds a bold, slightly spicy flavour with hints of anise and liquorice. You can swap it for sweet basil, which is milder—just use a bit more to get that herby punch. Both work beautifully in this salad.

Grated Garlic & Ginger: These two are the heart of the dressing—bringing warmth, zing, and that unmistakable Thai flair. They’re not just flavour powerhouses; they’re also packed with anti-inflammatory compounds that support overall health.

Lime Zest & Juice: Zest over the salad and add lime juice (start with half) to the dressing—go slow, some limes are punchy! Lemon works too, but with a slightly different vibe.