Saturday, September 28, 2013

Watermelon and Tomato Salad

This lovely salad is perfect to serve with summer's al fresco meals and I wanted you to have the recipe for it well in advance of the 4th of July holiday. It's very easy to prepare and it adds a lovely brightness to any meal where it is served. While the various element of the salad can be assembled early in the day, they should be combined and dressed just prior to serving. The salad is best served icy cold and, for optimal visual effect, you'll want to use the yellow tomatoes called for in the recipe. 'm using a photo from Taste of Home magazine to illustrate the way the salad should look. I had to make it this evening using only red tomatoes and it did not photograph well. I'll replace their photo with one of my own before the holiday. The magazine photo has been replaced with one of my own. I know many of you are going to question the use of the mango if this recipe. It adds a tart sweetness to the dressing that is hard to duplicate with other ingredients, so I'm going to say it is necessary in this application. I'm fairly certain that those of you make the salad will be pleased with the results. If you need more than six servings, the recipe can, of course, be doubled. Here's how it is made.

Watermelon and Tomato Salad ...from the kitchen of One Perfect Bite adapted from a recipe developed for Taste of Home Magazine


Salad Dressing

1-1/2 tablespoons lime juice

1 tablespoons white balsamic vinegar

1 tablespoons olive oil

1 tablespoons honey

1 small mango, peeled and chopped

1/2 teaspoon grated lime peel

1/2 teaspoon kosher salt

1/8 teaspoon white pepper


4 cups cubed seedless watermelon

3/4 pound yellow tomatoes, coarsely chopped (about 3 medium)

3/4 pounds red tomatoes, coarsely chopped (about 3 medium)

1 small sweet onion, thinly sliced and separated into rings

1/3 cup minced fresh cilantro


1) For dressing, place lime juice, white balsamic vinegar, olive oil, honey, mango, lime peel, salt

and pepper in a blender; cover and process until pureed.

2) In a large bowl, combine watermelon, tomatoes, onions and cilantro. Just before serving, add dressing and toss to coat. Serve with a slotted spoon. Yield: 6 servings.

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