Monday, June 30, 2008

Watermelon and Tomato Salad

Watermelon and tomato are two fruits that complement each another in an unusual way. When you cut up and combine them, their distinctions become a little blurry and each masquerades as the other. The tomato’s acidity becomes tamed, as does the melon’s sweetness; their juices mingle, and even their flesh seems to meld.

Yield 4 servings

Time 15 minutes

Mark Bittman

There’s crunch in this salad, from an unusual source: the seeds, in limited quantities at least, are not only tolerable but an asset.


* 2 1/2 cups seedless watermelon, in 1-inch cubes or balls (cut over a bowl to catch the juice and reserve it)
* 1 1/2 cups cherry or grape tomatoes, cut in half
* 1/2 cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or Maytag blue cheese
* 1/2 cup minced scallions
* Salt
* 2 tablespoons extra virgin olive oil
* 2 tablespoons sherry vinegar
* Pinch cayenne
* 1/2 cup cilantro or parsley, roughly chopped


* 1. Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
* 2. Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne. To serve, dress the salad with this mixture and garnish with cilantro. Do not refrigerate and serve within 30 minutes.

Source: The New York Times

Dan's note: feta cheese works, as does balsamic vinegar instead of sherry. It'll make a pretty watery, soupy salad- people might not want to eat it. Maybe you can drain it or something. It's very tasty, though!

1 comment:

Julie said...

This description is one of the only things that makes me sad to be unable to eat tomatoes.