Tuesday, May 7, 2013

#98 Watermelon Tomato Salad

We made Watermelon Salad this weekend. It was a first for us; a very juicy, crunchy and fresh tasting delight. The combination of the fruit, vegetables and the dressing was perfect.



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

  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.
Recipe adapted from Southern Living, 2007

Thought to have originated in North Africa, Watermelon has many variations, some has yellow meat, some with stripes, some have black skins with no stripes. Some are shaped oblong, some round, in Japan, they found a way to grow a cubic and pyramid shaped watermelon. :) US grows watermelon too, and soon it will be in season. We got ours on sale at Albertsons for less than $1. Sorry I brag about my cheap finds all the time. LOL. I just love sharing. Watermelon is a good fruit, it is 92% water, rich in vitamin C, vitamin A, potassium and lycopene. This is a great new healthy salad  discovery for us, it's one of our favorites.

We will make it again and again.
What a great dish for the coming hot summer months.

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