We are now in the season when my backyard tomato vines are producing tomatoes faster than we can eat them. Normally, we would be living on caprese salad, but since mozzarella is out, I've had to get a little more creative. I've been wanting to try a tomato-watermelon salad for a while now, and our barbecue last night was the perfect occasion. This one is based on an idea from this month's issue of Bon Appétit. The flavor is a perfectly refreshing balance of tangy and sweet, punctuated by the peppery bite of arugula. Isaac picked the cherry tomatoes for me while I mixed up the dressing, and they were still warm from the sun when we added them to the salad. Have I mentioned lately how much I love summer?
Tomato-Watermelon Salad
serves 12 as a side dish
About 1/4 of a large seedless watermelon, cut in 1" cubes
4 large heirloom tomatoes, cut in chunks
2 cups assorted cherry tomatoes, larger ones halved
3 oz. arugula (about half of a salad package)
1/4 cup chopped fresh mint
1 small bunch chives, chopped
juice of 1 large lemon
1/4 cup extra virgin olive oil
salt & pepper to taste
In large salad bowl, combine watermelon, tomatoes, and arugula. Sprinkle with mint and chives. Toss to combine; cover and chill.
In glass measuring cup, whisk together oil and lemon juice. Season to taste with salt and pepper and drizzle over salad. Toss salad and serve immediately.
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