HEIRLOOM TOMATO & WATERMELON SALAD
Use a variety of colours and sizes of juicy tomatoes in this simple, seasonal side dish with fresh mint and creamy crumbled feta
Provided by Jessica Simmons
Categories Side dish
Time 5m
Number Of Ingredients 4
Steps:
- Put the tomatoes in a large bowl. Remove the outer rind of the watermelon, cut the flesh into medium-sized cubes and add to the tomatoes.
- Roughly chop the mint leaves, discarding the stalks but leaving a little for the garnish, and add the rest to the bowl. Crumble over the feta, toss everything together lightly and garnish with the reserved mint.
Nutrition Facts : Calories 171 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium
HEIRLOOM TOMATO AND WATERMELON SALAD
This delicious heirloom tomato and watermelon salad recipe is courtesy of Laurent Tourondel.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 17
Steps:
- Grate ginger on the large holes of a box grater. Wrap ginger in a lint-free cloth and squeeze over a medium bowl to extract juice. You should have about 2 tablespoons.
- Whisk ginger juice, along with olive oil and vinegar, until well combined; season with salt and pepper. Add tomatoes, watermelon, chopped basil, and red onion and gently toss until fully coated; season with salt and pepper. Let stand 30 minutes.
- Transfer tomatoes and watermelon to a serving bowl. Gently fold in chives, chervil, and parsley; spoon over any remaining marinade. Sprinkle with cheese, and garnish with celery leaves, spring onion, whole basil leaves, avocado, radish. Drizzle with mustard oil; serve immediately.
FETA, WATERMELON, AND HEIRLOOM TOMATO SALAD
Provided by Geoffrey Zakarian
Number Of Ingredients 8
Steps:
- In a small bowl combine oil, dill, and parsley. Set aside. Next arrange tomato pieces, watermelon chunks and diced feta on a plate. Season evenly with salt and pepper. Finish plate by drizzling oil/herb mixture evenly over the tomato, feta, and watermelon. Serve.
MELON AND HEIRLOOM TOMATO SALAD WITH PICKLED WATERMELON AND MELON SHOT
Refreshing, light, and vegetarian, this dish by Luce Chef Dominique Crenn incorporates two of summer's best ingredients -- melons and tomatoes. The pickled watermelon must be salted overnight, so plan accordingly. This makes for a great first-course or light lunch.
Provided by Dominique Crenn
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- To prepare pickled watermelon rind: Trim off skin, and cut rind into 1-inch cubes. Sprinkle pickling salt over rinds and refrigerate overnight.
- The next day, rinse the rind, and drain well. Cover rind with cold water in a large saucepan. Cook on medium heat just until tender.
- In another pan, heat sugar and vinegar to a boil. Tie mustard seeds, cinnamon and clove in a cheesecloth. Place in the sugar-vinegar mixture to infuse it. Add watermelon rinds, and simmer about 35 to 50 minutes until rind is transparent. Remove spice bag, and let rinds cool in the mixture.
- To prepare melon shots: Peel and slice Galia melons. Place melon in a blender with mint leaves and lime juice. Blend until smooth. Pour mixture through a coffee filter or sieve. Refrigerate until serving.
- To prepare the salad: Using a small melon ball scoop, make melon balls from the Charentais melons. With a small cylindrical cookie cutter, cut small cylinders from the watermelon. Alternatively, you can use a melon ball scoop to make small balls instead.
- In a bowl, mix melon balls and cylinders with orange juice, as well as orange and lime zests, to taste.
- In another bowl, toss tomatoes with basil, mint, olive oil, balsamic syrup, sea salt, and pepper.
- To serve: Mix together melon balls and tomato salad. Place in the center of a serving plate. Arrange pickled watermelon rinds around the melon-salad mixture. Pour chilled melon juice into shot glasses or martini glasses. Serve.
TOMATO AND WATERMELON SALAD
Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.
Provided by Sam Sifton
Categories salads and dressings
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 1280 milligrams, Sugar 30 grams
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