Gingered Watermelon and Yellow Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
a 4-pound piece watermelon (preferably seedless) |
2 pounds vine-ripened tomatoes (about 6 medium; preferably yellow) |
1 teaspoon coarse salt (preferably sea salt) |
1/2 small red onion |
2 tablespoons fresh lime juice, or to taste |
1 teaspoon finely grated fresh gingerroot |
1/2 teaspoon sugar |
Directions:
1. Remove rind and any seeds from watermelon. Cut fruit into 1 1/2-inch pieces and put in a large bowl. Cut tomatoes into 1 1/2-inch pieces. Add tomatoes and salt to watermelon, tossing to combine. Let mixture stand at cool room temperature 3 hours.
2. In a colander set over a small saucepan drain mixture and transfer to a bowl. Simmer liquid until reduced to about 2 tablespoons and cool completely. Halve onion and thinly slice enough to measure 1/4 cup. Add onion to watermelon mixture. (For best results do not chill salad, as it will lose flavor.) In a small bowl stir together reduced watermelon-tomato juice, lime juice, gingerroot, and sugar.
3. Just before serving, toss salad with juice mixture.
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