From the kitchen of One Perfect Bite...This lovely salad is perfect to serve with summer's al fresco meals and I wanted you to have the recipe for it well in advance of the 4th of July holiday. It's very easy to prepare and it adds a lovely brightness to any meal where it is served. While the various element of the salad can be assembled early in the day, they should be combined and dressed just prior to serving. The salad is best served icy cold and, for optimal visual effect, you'll want to use the yellow tomatoes called for in the recipe.
Watermelon and Tomato Salad ...from the kitchen of One Perfect Bite adapted from a recipe developed for Taste of Home Magazine
1-1/2 tablespoons lime juice
1 tablespoons white balsamic vinegar
1 tablespoons olive oil
1 tablespoons honey
1 small mango, peeled and chopped
1/2 teaspoon grated lime peel
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
4 cups cubed seedless watermelon
3/4 pound yellow tomatoes, coarsely chopped (about 3 medium)
3/4 pounds red tomatoes, coarsely chopped (about 3 medium)
1 small sweet onion, thinly sliced and separated into rings
1/3 cup minced fresh cilantro
1) For dressing, place lime juice, white balsamic vinegar, olive oil, honey, mango, lime peel, salt
and pepper in a blender; cover and process until pureed.
2) In a large bowl, combine watermelon, tomatoes, onions and cilantro. Just before serving, add dressing and toss to coat. Serve with a slotted spoon. Yield: 6 servings.
One Year Ago Today: Apple Raisin Chutney
Two Years Ago Today: Arista - Tuscan Herbed Pork Loin
You might also enjoy these recipes:
Watermelon Salad with Grapefruit-Mint Vinaigrette - Confections of a Foodie Bride
Minty Peach and Watermelon Salad with Feta - What's for Lunch, Honey?
Minty Watermelon Salad - Never Enough Thyme
Watermelon Salad - Life's Ambrosia
Watermelon Salad with Rose and Mint Syrup - Technicolor Kitchen