Watermelon Tomato Salad

Served at the Kentucky Derby by Churchill Downs Executive Chef David Danielson

  • 3-4 small to medium heirloom tomatoes, in assorted colors, cored and cut into ¾ inch chucks
  • 1 small English cucumber or regular cucumber, peeled, seeded, and cut into ¾ inch cubes
  • ¼ cup sliced pickled red onions
  • 1 cup ¾ inch cubed red seedless watermelon flesh
  • 1 tbsp chopped herbs, mint and basil
  • 3 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • Kosher salt and freshly ground black pepper

In a mixing bowl combine tomatoes, cucumber, watermelon, pickled red onion, and herbs. Toss gently. In a separate mixing bowl whisk together olive oil, lemon juice, salt, and pepper. Pour over tomato mixture and toss to coat evenly. Taste and adjust the seasoning.

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