Tomato & Watermelon Salad
A salty-sweet beautiful blend of summertime produce!
Ingredients
Red Wine Vinaigrette
- ¼ cup red wine vinegar
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup extra virgin olive oil
Tomato & Watermelon Salad
- 1 small cucumber peeled
- ½ small red onion
- 3 heirloom tomatoes (about 12oz total) cut into bite-size chunks
- 3½ cups bite-size watermelon chunks peeled & seeded
- 1 red bell pepper cut into bite-size chunks
- 7 oz French feta cheese cut into 1/2-inch cubes (see note)
- 1 cup fresh mint leaves thinly sliced
Instructions
Red Wine Vinaigrette
- Whisk the vinegar, salt and pepper in a medium bowl to blend. Gradually whisk in the oil to blend well. Set aside.
Tomato & Watermelon Salad
- Cut the cucumber in half lengthwise, then, using a spoon, scrape out the seeds. Cut the cucumber halves crosswise into thin half-moon slices. Using a mandolin, cut the onion into 1-inch-long paper-thin slices. Toss the sliced cucumber, onion, tomatoes, watermelon, bell pepper, cheese and mint in a large bowl with enough vinaigrette to coat. Serve immediately.
- Prep Tip: The vinaigrette can be made up to 1 week ahead. Store it in a tightly-sealed jar and refrigerate. Let the vinaigrette stand at room temperature until the olive oil liquefies, about 20 minutes, before shaking to blend.
- Cook's Note: Feta is traditionally a Greek sheep’s milk cheese, but I prefer the French variety for its mid and creamy taste. Always store tomatoes at room temperature; place them in a decorative basket in your kitchen. Refrigeration can make them pulpy and dull their flavor. Do not cut or slice the tomatoes too far ahead of time or they will oxidize and turn acidic.