Saturday, May 18, 2013

Watermelon, Tomato, and Feta Salad

This is a great Spring and Summer salad.  The crunch from the watermelon and the tartness from the tomatoes all get mellowed out by the Feta cheese.  Pretty as a picture!  Oh, here's the picture.
  • 6 C. watermelon, cut into bite size cubes
  • 2 pts. Sunburst tomatoes, cut in half
  • 1 T. sugar
  • 1 t. kosher salt
  • 1 small red onion, quartered and sliced thin
  • ½ t. black pepper, fresh cracked
  • ¼ C. red wine or apple cider vinegar
  • ½ C. olive oil
  • ¼ lb. (4 oz.) feta cheese, crumbled
  1. Combine the watermelon and tomatoes in a large bowl; sprinkle with sugar and salt and toss.  Set aside for 15 minutes.
  2. Drain the excess juice; add the onions, pepper, vinegar and oil and toss.
  3. Cover and refrigerate for 2 hours; sprinkle the feta into the bowl before serving.
Tips and Tricks:
  • If you can’t get the Sunburst tomatoes, you can use Roma tomatoes cut into cubes.  The yellow tomatoes give the salad a great color contrast, but it is not necessary.
  • The seeds in a Roma tomato are sometimes bitter; I usually squeeze the tomato and remove the seeds, before cutting them for this salad.

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