Watermelon Tomato Salad – say what?

That’s right, you read that correctly!  I made a huge batch of Watermelon Tomato Salad (Tomelon Salad?) and it wasn’t even a Friday the 13th punk!

I knew the weather was going to be warm today, and since we have such glorious local produce, I knew a refreshing salad would be the ticket.  I know what you’re thinking – how could watermelon and tomato (with green onions no less!) be combined into anything that anyone would want to eat?  I found the “recipe” in this month’s Bon Appétit magazine and had to try it.  I figured that since it was Bon Appétit that it had to be good, right?

Everyone who approached my sample station today was skeptical (well, except for the one customer who got all excited when he saw what I was sampling – he said his mom used to make a salad like this), and it was really fun to see their looks of wonder once they had tasted this unique concoction.  A coworker even told me that he doesn’t like watermelon OR tomatoes, yet was pleasantly surprised that he liked this salad.

Here is the recipe – I think it would be riot to take to a potluck with no explanation (it is technically a fruit salad after all, and it does taste great!).  It got a big thumbs up from the more than 40 people who sampled it, so take a chance!  I used local organic tomatoes from The Growing Garden, local organic green onions, seedless watermelon from Oregon, and goat feta cheese (which is a little milder).

Watermelon Tomato Salad Photo © 2010 Sassy Sampler

Watermelon Tomato Salad

INGREDIENTS

2 c Watermelon

2 c Tomatoes

~ 1/4 c  green onions

1 T Lemon juice

2 T Extra-virgin olive oil

Feta cheese (to taste)

Salt and pepper (to taste)

Instructions

1. Cut (seeded) watermelon and tomatoes into equal sized chunks until you have 2 cups of each.

2. Finely chop green onions until you have about a ¼ c.

3. Gently toss the watermelon, tomatoes, and green onions together in a bowl.

4. Refrigerate salad until you are ready to eat (chill at least a ½ hour or so).

5. Measure olive oil in a measuring cup and whisk in the fresh lemon juice. Season with salt and pepper to taste.  Gently mix into the salad.

6. Sprinkle feta cheese on top (either on top of each serving or over the whole dish).

7. Enjoy!

Leftover watermelon?  Make some easy watermelon ice pops!  Simply fill your blender with chunks of watermelon (there is no need to remove the seeds).  Puree the fruit then pour it through a sieve, discarding the solids.  Add fresh lemon juice and sugar to taste, and then freeze them in molds.

Watermelon and Tomato Salad PDF

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