Cherry Tomato And Watermelon Salad Recipes

Steps:

• Whisk the balsamic vinegar, lemon juice and olive oil in a bowl. Taste for seasoning; add salt and pepper. Set aside.
• Cut the cherry tomatoes in half and slice the beefsteak tomatoes. Arrange in a single layer; season with salt and pepper and sprinkle with the sugar. Transfer to a bowl and drizzle with half of the dressing. Add the tarragon and strawberries; toss.
• Divide the tomato mixture among plates. Drizzle with more dressing and top with the watermelon. Serve immediately.

Steps:

• In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.
• Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up. Season them with salt, black pepper and sugar. Drizzle the tomatoes with the dressing. Toss them with the tarragon and strawberries.
• Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.

Steps:

• Put the tomato and watermelon chunks in a bowl.
• For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, and add salt and pepper to taste.
• Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil.

Steps:

• Gently mix watermelon, tomatoes, mint, onion, and feta cheese in a large bowl.
• Whisk olive oil, vinegar, salt, and pepper together in small bowl; drizzle over salad and gently toss to coat.

Steps:

• Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
• Whisk together the oil and vinegar and season with salt and pepper to taste.
• Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.

Steps:

• Place the tomatoes and watermelon into a mixing bowl. Sprinkle with the basil, feta cheese, and lemon zest. Drizzle with the olive oil and balsamic vinegar. Toss gently. Season to taste with salt and pepper before serving.

Steps:

• Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid a measuring cup, pressing on solids to extract as much liquid as possible.
• Bring 1/2 cup tomato liquid (discard any extra), shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes. Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 teaspoon table salt.
• Add the drained watermelon, mint, feta, and dressing to bowl with tomatoes; toss gently and serve.

Steps:

• For the dressing: In a bowl, whisk together the olive oil, mozzarella liquid and pickle juice. Whisk in the vinegar. Taste for seasoning. Set aside.
• For the herb salt: Put the parsley and the salt in the bowl of the food processor and pulse to blend until they are integrated and the salt is green. Keep in a sealed jar.
• To assemble the salad: Slice and arrange the tomatoes in a single layer on a flat surface. Drizzle the tomatoes with a little sugar, black pepper and the dressing. Top with a sprinkle of the parsley salt. Taste a tomato slice for seasoning. Squeeze the lemon juice on the watermelon. Season the mozzarella slices with parsley salt and a little dressing, as well. Arrange the tomatoes, mozzarella and watermelon cubes on 6 rectangular plates. Serve immediately.

Steps:

• 1. Lightly toss all ingredients including Mrs. Dash® Fiesta Lime in medium size bowl.
• 2. Rest in refrigerator for 30 minutes for flavors to marry.
• 3. Spoon into four bowls, adding remaining juices over the top of the salad ingredients.

Steps:

• Combine watermelon, tomatoes, onion, cucumber, lime juice and oil in a large bowl. Season with salt and pepper. Cover and refrigerate for at least 1 hour.

Steps:

• Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes.
• Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning.
• NOTE 1: If you don't have a salad spinner, after the salted tomatoes stand for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. --------.
• Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.
• NOTE 2: If you have less than 1/2 cup of juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (cooking time will be shorter).
• Return tomatoes to bowl and set aside.
• Bring 1/2 cup tomato liquid (discard any extra), shallots, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes.
• Transfer mixture to small bowl and cool to room temperature, about 5 minutes.
• Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 teaspoon salt.
• Add watermelon, mint, feta, and cooled dressing to bowl with tomatoes; toss gently and serve.

Steps:

• Put watermelon, cherry tomatoes, red onion, cucumbers, lime juice, and oil in a large bowl.
• Season with pepper and salt and then toss until combined.
• Cover and chill in the refrigerator for 1 hour.
• Taste and adjust seasonings if necessary, Adding some more lime juice if it's flavor does not register.
• Serve well chilled.

Steps:

• Combine watermelon, tomato, cheese, scallions and salt in a bowl.
• Whisk together 2 tablespoons of watermelon juice, oil, vinegar and cayenne and gently toss with salad.
• Garnish with cilantro or parsley.