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Watermelon Tomato Salad with Mint
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.
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.Pin It