Watermelon and Tomato Salad
Instructions:
A quintessential summer dish; beautifully ripe tomatoes
and sweet, juicy watermelon are musts for this salad. Use
variously colored heirloom tomatoes for an outrageous
presentation.
3 large ripe tomatoes, cored, peeled if you like, and
thickly sliced
1/4 watermelon, seeded, peeled, and cut similarly to
the tomato slices
Salt and freshly ground black pepper
4 ounces fresh goat or feta cheese, crumbled
Extra virgin olive oil as needed
MAKES: 4 servings
TIME: 15 minutes
- Alternately stack the tomato and watermelon slices on a large plate or platter, sprinkling each layer with a tiny bit of salt and pepper. Crumble the goat cheese over the top and drizzle with olive oil. Serve immediately.
- Cantaloupe and Tomato Salad with Rosemary.
- Replace the watermelon with 1 medium cantaloupe, honeydew, or cassava melon. Omit the cheese and sprinkle with a teaspoon or two of minced fresh rosemary leaves. Drizzle with olive oil and serve.
- Peach and Tomato Salad.
- Substitute 3 large ripe peaches, pitted, peeled if you like, and thickly sliced, for the watermelon. Use blue cheese instead of goat cheese if you like or omit the cheese and sprinkle with chopped fresh basil leaves.
- Peach, Tomato, Melon, and Bacon Salad.
- Add 1 large ripe peach, pitted, peeled if you like, and thickly sliced, and 1/2 cup chopped cooked bacon. Use any kind of melon you like. Substitute blue cheese for the goat cheese. Layer the melon, tomato, and peaches, then sprinkle with the blue cheese and bacon.