Tomato and Watermelon Salad
Updated July 30, 2015
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 ¼-inch cubes
1 small seedless watermelon, cut into 1 ¼-inch cubes
1 teaspoon kosher salt
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper to taste
1 cup feta cheese, torn into large crumbles
Nutritional analysis per serving (6 to 8 servings)
21 grams carbs; 17 milligrams cholesterol; 194 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 2 grams fiber; 788 milligrams sodium; 5 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Whisk together the oil and vinegar and season with salt and pepper to taste.
- Step 3
Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.
Private Notes
Comments
I first salt the watermelon and tomatoes for 30 min in a colander then toss with a scant bit of dressing and serve on top of a mound of arugula topped with a handful of slivered almonds. Summer heaven.
Several people mentioned mint, but I think fresh basil is better. You don't have to use a lot and cut it into thin slivers. Basil, tomato and watermelon -- what could be more summery?
Used local cherry tomatoes (various colors) halved - much less soupy. Used lots of basil from our garden. Very nice salad.
Very tasty, but many side turns to get there. Tried to lighten up the dish with sour cream instead of heavy cream, but of course it separated in the hot butter sauce. To Google: add some light cream later in the reduction; problem solved. Took quite awhile to reduce the sauce to sauciness but result was worth it. Most delicious over noodles, and will repeat.
I use both basil and mint from my summer garden! So good.
I find a combination of large and halved cherry heirloom tomatoes is ideal. I sometimes add cucumber, fresh mint and thinly sliced red onions. This recipe has far too little dressing for the amount of ingredients. Double the vinegar but not the olive oil. Instead of sherry vinegar, I like to mix fresh lime juice and honey. I rarely use olive oil. I prefer Bulgarian feta but French feta is good too, which are made from sheep or a mixture of goat and sheep milk. Just avoid the cows milk feta found in most supermarkets. It’s dreadful and flavorless.