Recipe for August 1, 2010
Tomato and Watermelon Salad
Now you can take advantage of tomatoes and watermelon at the same time. This salad is amazingly refreshing.
Serves 4 - 6
5 cups ripe, bite-sized watermelon* chunks, seeded as best you can, but don't go
1 1/2 pounds very ripe tomatoes*, finely chunked
3 teaspoons sugar
1/2 teaspoon salt
1 small red* or sweet yellow onion*, peeled, quartered, and thinly sliced
1/2 cup red wine vinegar
1/4 cup good, strong-flavored extra-virgin olive oil
Toss the melon and tomatoes with the sugar and salt. Let sit for 15 minutes. Then fold in the onions, vinegar, and oil. Serve very cold.
From Seasoned in the South - Recipes from Crook's Corner And From Home by Bill Smith