Watermelon, Tomato and Mint Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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What may seem like an incongruous mixture is actually a harmonious blend of ingredients and textures. There are few dishes that illustrate how the seemingly disparate flavors of sweet, sour, bitter, and salty can be successfully combined. One tip: While the melon should be chilled, the other ingredients are their most flavorful at room temperature, so combine the salad just before serving. Ingredients:
1 (4- to 4 1/2-pound) piece watermelon, preferably seedless |
3 large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes |
1 medium sweet onion, such as vidalia, maui, or walla walla, thinly sliced |
4 tablespoons chopped fresh mint |
1 cup (4 ounces) crumbled feta |
Directions:
1. Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
2. Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.
3. From Summer Gatherings by Rick Rodgers, (C) © April 2008 William Morrow
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