Watermelon Tomato Salad with Mint

By on August 17, 2015

When Summer is on us, full and abundant, there is nothing more lovely than a simple watermelon tomato salad.  I find that one large, seedless watermelon will make two salads.  Cut it in half,  refrigerate half of it covered, then make the salad of the day.  This is beyond simple.  Just cut the watermelon into bite sized pieces.  Scrape the remains out with a spoon and add that to the bowl. Toss it all together.  Refrigerate until serving time, then scoop it onto chilled salad plates. A garnish of mint leaves on each plate is splendid.watermelon-tomato-salad-close-up with mint

2 cups seedless watermelon, cut in to bite sized pieces
2 cups grape or cherry tomatoes (red or yellow), halved
1 lemon, juice and grated zest
3 tablespoons extra virgin olive oil
Sea Salt and freshly milled black pepper, to taste
1/2 cup thinly sliced fresh mint leaves, cut julienne

1. Combine watermelon, tomatoes, and salt in a chilled bowl.

2. Whisk lemon juice, zest, olive oil and pepper and drizzle over fruit. Sprinkle with mint, and toss gently. Serve on chilled salad plates.

3. Refrigerate leftovers for tomato watermelon soup the next day. Add a sprinkling of feta cheese if you choose. watermelons on a tractor

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”