This has been one of my favorite combinations of flavors for salads this month. I tried it once in early August and found myself craving it almost every week. It just feels so summery and bight. Juicy and sweet watermelon and tomato work perfectly with the smoky and spicy chicken. This salad is the perfect excuse for me to buy all the different types of watermelon (this salad in the pic used a yellow watermelon) and tomatoes (go for different colors!) at the market.
I’ve done this with both my basic lemon vinaigrette and basil vinaigrette; both are great, but I think the lemon really makes these flavors pop.
Tomato & Watermelon Chicken Shawarma Monster Salad
- 1/2 cup diced watermelon about 1/8 watermelon
- 1/2 cup diced heirloom tomato about 1 small tomato or 1/2 large
- 2 tablespoons sliced red onion about 1/8 red onion
- 1/2 cup diced cucumber about 1 small cucumber or 1/2 large
- 4 cups leafy lettuce like romaine
- chicken shawarma see here
- lemon vinaigrette see here or basil vinaigrette (see here)
- Toss everything together in a large bowl. Normally I like to do this in a really big bowl, putting all the items on the bottom and lettuce on top.
- Add the dressing and toss. Transfer to whatever bowl you plan to eat out of- all the good stuff (tomato, watermelon) will naturally go to the top.
Easiest Lemon Vinaigrette
- 2 ounces fresh lemon juice (about 1 large lemon or 2 small)
- 4 tablespoons (4 oz) extra virgin olive oil
- 1/2 teaspoon sea salt or to taste
- 1 teaspoon (8g) honey
- Combine all ingredients in a bowl or jar and whisk with a fork until oil is fully incorporated.
- Store in an airtight container in the fridge.
Super Simple Basil Vinaigrette
- 3 tablespoons (1.5 ounces) champagne vinegar (I have done this with red wine or rice vinegar; it changes the flavor slightly but if you’re in a pinch it will work)
- 6-8 tablespoons 3-4 ounces extra virgin olive oil *Why the range? It all depends if you like your dressing more tart/vinegar-y or more oily. If you aren’t sure, 7 tablespoons is a good place to start. Taste and then see. P.S. Don’t taste with a spoon- dip in a piece of lettuce and taste it.
- 2 cups lightly packed basil (~ 2 ounces basil leaves, which is usually about 2 bunches)
- 1/2 shallot roughly chopped
- 1/2 teaspoon sea salt
- 1/4 cup water
- Place all ingredients in a blender. Blend until completely smooth.
- . Store in fridge for up to 8 or so days. While i haven’t had issues with this thickening up in the fridge, if you find it does, you can add in a touch more oil and let it sit out for about 10 minutes before using.