You can make Tomato Watermelon Salad’s recipe in 15 minutes from the New York Times
Summer in a bowl is the author’s description of this recipe, and I can see why. At our local farmer’s market, we found these gorgeously ripe, heirloom tomatoes from Fry Family Farm in Oregon’s Rogue Valley. The watermelons are my favorite part of summer, so this was a recipe I had to make immediately. I have made watermelon punch and served fruit salads in hollowed out watermelons but I haven’t tried it like this before.
Well, it’s AMAZING! Even better than I expected. A salty cheese pair went well with sweet watermelon and basil added a bit of zestiness to tone down the vinegar’s acidity. Because I didn’t want the salad mushy, I didn’t put on much dressing, so next time I’ll halve the vinaigrette. All of the basil came from our own garden and the cheese came from a local farm. This recipe was the perfect way to enjoy the summer produce of the area.
Salad of tomatoes and watermelon
This recipe was submitted to the NY Times by SAM SIFTON.
This recipe serves 6 to 8 people.
Total time: approximately 15 minutes
The ingredients are:
- Cut 4 to 6 large tomatoes, preferably heirloom varieties, into 1-inch cubes.
- 1 medium seedless watermelon, cubed into 1 1/4-inch cubes
- One teaspoon of kosher salt
- 1/4 cup of extra virgin olive oil
- Two tablespoons of sherry vinegar
- Add Kosher salt and freshly ground black pepper to taste.
- One cup feta cheese, crumbled in large pieces
The directions are as follows:
- Add salt to the tomatoes and watermelon in a large, non-reactive bowl and gently toss until a salad dressing has formed.
- Stir the oil and vinegar together, season with salt and pepper to taste. When the cheese is added to the tomato and watermelon, toss gently to combine.