Wednesday, July 7, 2010

Watermelon and Tomato Salad

IMG_2417.jpgHello summer! You have certainly arrived, with force, with gusto. And to welcome you, I have abandoned all forms of cooking with heat (that is, except for our grill outside, but that's NAK's territory). I suppose that leaves my cooking repertoire to just fresh fruits, vegetables and herbs clipped from my patio. Works for me. I served this salad last weekend, before the peach pie, and have made it no less than three times this past week. It’s just that good and that simple. The combination of crunchy watermelon and soft tomatoes is unexpected and refreshing and the green onions and basil add a tang that keeps the salad light and fresh. You could tweak this recipe into a dozen other variations, which could include adding feta or goat cheese, mixing in chopped watercress, cucumbers, multi-colored tomatoes, mint….you get the idea.
And while it may take a little time to slice the watermelon and chop the tomatoes, the dressing couldn’t be easier- just balsamic vinegar and olive oil drizzled on top. The portions below make an enormous quantity that will serve at least 10 people but you can easily make this for two and it will keep just fine overnight in the fridge. I still have a half a watermelon in the fridge, so who knows, maybe a fourth salad will be in order for later on this week. Yes, you could say that I’ve been a bit lazy on the cooking front lately, but you can’t blame a girl for wanting to beat the heat.

Watermelon and Tomato Salad
serves 10-12 and can easily be cut in half

4 cups halved cherry tomatoes (2 pints)
4 cups cubed watermelon (about a half of medium sized watermelon)
1 cup sliced green onions
20 basil leaves, minced
2 tbs olive oil
2-3 tbs balsamic vinegar
salt and pepper to taste
1/2 cup crumbled feta (optional)

Combine the tomatoes, water, green onions with half the basil. Mix with oil and vinegar and allow to sit so the flavors blend. Add salt and pepper to taste. Top with the rest of the basil and feta, if using.

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