Tomato-and-Watermelon Salad

Tomato and Watermelon Salad Recipe
Oxmoor House
Combine sweet, juicy watermelon chunks with fresh tomato, onion and a red wine vinaigrette for a salad that is the essence of summer.

Yield:

Makes 4 to 6 servings

Recipe from


Ingredients

5 cups (3/4-inch) seeded watermelon cubes
1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
3 teaspoons sugar
1/2 teaspoon salt
1 small red onion, quartered and thinly sliced
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
Romaine lettuce leaves (optional)
Cracked black pepper to taste

Preparation

1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.

2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.

Note:

Bill Smith,

Crook's Corner Cafe & Bar, Chapel Hill, North Carolina,

Seasoned in the South: Recipes From Crook's Corner and From Home

July 2007
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