If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

Watermelon and Tomato Salad

        Last summer, we served a version of Watermelon and Tomato salad so often, we were convinced everyone we knew had tasted it.  And this year, we’ve seen so many recipes for it, that we’re sure our readers have been inundated with variations on the dish.  However, most versions we’ve seen include feta cheese, which is a complete no-no in our house.  It’s just not on our list.  This salad however most certainly is.


What’s different about it from last year’s version is very simple: It’s the use of red wine vinegar instead of the balsamic most recipes call for.  The red wine vinegar brings the two fruits together – yes, a tomato is a fruit (but you knew that)—with a tangy sweetness that’s irresistible.  This is a very forgiving recipe so you can work with the proportions all you want.  Add more tomatoes.  Use cherry tomatoes or diced tomatoes.  Use seedless watermelon of either color –yellow or red.  But just make this.  Just look at it!  It’s gorgeous!  Here’s the recipe:
 


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