Scottish Cancer Prevention Network

Watermelon and Tomato Breakfast Salad


Jul 17
Serves 4 10 Minutes

Sweet and savoury but unexpectedly right - this unusual breakfast dish is worth scrubbing up when you fancy something different - and it's healthy too! Recipe and photo by Kellie Anderson, MSc - get more recipes like this from


  • 1tbsp An ingredient, chopped
  • 2tbsp olive oil
  • 2 x 10cm sprigs fresh rosemary
  • 250g-285g best Greek yogurt*
  • 1tbsp best honey (we like acacia)
  • 160-200g best cherry tomatoes, washed and halved
  • 160-200g ripe seedless watermelon, rind removed and flesh cubed (or scooped with a small melon baller)
  • 1tbsp fresh lemon juice
  • Flaky salt, optional
*vegans of course use a non-dairy yogurt, but coconut won’t really suit in this instance.


  1. Heat the oil in a small saucepan over a medium flame and add the rosemary sprigs. Sizzle gently until lightly browned (about 30 seconds) – do not take your eye off of the pan. Remove the sprigs to a paper towel and save the oil to use in a sec.
  2. Stir the honey and yogurt together in a small bowl; spread it over a wide, shallow bowl or divide between individual bowls.
  3. Combine the watermelon, tomatoes and lemon juice in a bowl and add to the yogurt. Drizzle with the rosemary oil, crumble over rosemary and sprinkle over with a little salt, if desired. Serve.
Find Similar Recipes:
Find Recipes With The Same Ingredients: | | | | | |