Tomato And Watermelon Salad Recipes

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:

• In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs.
• In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.
• In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

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:

• 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:

• 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:

• Peel the watermelon and cut into bite-sized cubes.
• Cut the tomatoes into quarters (size to match the watermelon) and toss in the olive oil with the fresh mint and basil leaves.
• Loosely arrange the watermelon and tomatoes on a large white platter and scatter the feta cheese and oregano over the top to serve.

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.

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:

• Make the dressing by mixing the oil, vinegar, chilli flakes and mint with some seasoning.
• Put the tomatoes and watermelon in a bowl. Pour over the dressing and leave to stand for 10 mins to allow the fruit to get really juicy. Gently stir through the feta, then serve.

Steps:

• Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
• Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.

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.

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:

• Prepare all ingredients ahead of time and store separately.
• Just before serving, drain the water from the watermelon, tomato and cucumber in a colander and place them in a serving bowl.
• Toss with olive oil, basil and pepper.
• Serve immediately.

Steps:

• Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan.
• Using a 2" diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20-22 pieces (reserve scraps for another use). Season watermelon on both sides with 1/2 tsp. salt. Grill watermelon until well charred, about 2 minutes per side. Transfer to a plate and set aside until cool to the touch, about 10 minutes.
• Meanwhile, toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl.
• Layer watermelon, tomato mixture, and cheese in alternating layers on a platter, draining any extra liquid from tomatoes before using. Drizzle with oil, season with pepper, and serve.