I love cilantro, pair it with the sunny tomato flavor, and the sweet flavor of watermelon, and it’s sure to be a hit. This salad will make a wonderful side dish to a meal made on the grill, and you don’t have to cook anything. Throw it together at the last minute and you’re ready to go.

Watermelon and Tomato Salad

6 Servings

Ingredients:

• 2 1/2 cups seedless watermelon, in 1-inch cubes (reserve juice)
• 1 1/2 heirloom tomato cut into cubes
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped scallions
• 1/4 cup finely chopped shallot
• 2 tbsp first cold pressed extra virgin olive oil
• 2 tbsp red wine vinegar
• 1/4 cup Italian parsley

Preparation:

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

Nutritional Information Per Serving:

140.7 Calories, 10.3g Fat, 4.2g Saturated Fat, 0.6g Polyunsaturated Fat, 4.9g Monounsaturated Fat, 14.2mg Cholesterol, 272.3mg Sodium, 204.8mg Potassium, 6.8g Carbohydrate, 0.9g Dietary Fiber, 0.4g Sugars, 4.9g Protein

Post from: Blisstree

Watermelon and Tomato Salad

I have the onion, dill and mint growing in my kitchen garden too. I love it during the summer when I can step right outside my front door to have fresh ingredients to prepare a meal.

Tomato Salad with Red Onion, Dill and Feta – Summer Recipe

1 pound heirloom tomatoes (use an assortment of shapes, sizes and colors)
1 red pepper, seeded and cut into 1-inch chunks
1 half red onion, shaved thinly and soaked in ice water to cover for 10 minutes
¼ pound cucumber (approximately 1/3 cucumber), thinly sliced
1 clove garlic, minced
1 cup pitted whole kalamata olives
1 cup barrel-aged feta crumbled
¼ cup fresh dill roughly chopped
¼ cup fresh mint roughly chopped
¼ cup red wine vinegar
½ cup extra virgin olive oil
Salt and pepper to taste

Cut the tomatoes into bite sized chunks. Drain the onion and pat dry. Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.

Add all ingredients except the tomatoes and feta and let marinate for 15-20 minutes.

Add the tomatoes and feta, and toss gently to combine. Add salt and pepper to taste. Place on a large platter and serve immediately.

Serves 4

Check out the other great summer recipes in Chef Michael Symon’s summer meal.

Spicy Tomato and Blue Cheese Soup

Linguini With Heirloom Tomato

Post from: Blisstree

Summer Recipes From Chef Michael Symon 2