Tomato And Watermelon Salad With Mozzarella Recipes

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:

• 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:

• 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:

• 1. In a large bowl place the watermelon, tomatoes, and mozzarella cheese. Tear the basil and mint leaves into bite-size pieces and add them to the bowl. Drizzle on the balsamic vinegar and olive oil. Add the sea salt and freshly ground black pepper. Toss a few times to mix...I use my hands but can use a large spoon. You don't want to smoosh the fruit though. Serve immediately

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:

• 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:

• 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.