This salad works beautifully with watermelon alone, using 1 large seedless watermelon instead. Only dress what you’re about to serve, as it gets watery fast once it’s tossed.
America 250
Watermelon & Creole Tomato Salad
Ingredients
4-6 large tomatoes (preferably Creole), cut into 1¼-inch cubes
1 small seedless watermelon, cut into 1¼-inch cubes
1 teaspoon kosher salt, for macerating the fruit
¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
Salt, to taste
Black pepper, to taste
2-3 tablespoons thinly sliced red onion (optional)
½ teaspoon lime zest (optional)
Handful fresh basil, thinly sliced
1 cup feta cheese, torn into large crumbles
Slivered or sliced almonds, for garnish
Directions
In a large bowl or colander, gently toss the tomatoes and watermelon with 1 teaspoon salt. Let stand 15-30 minutes to draw out excess juices. Drain well.
In a small bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper.
Transfer the drained tomatoes and watermelon to a serving bowl. Add the red onion, lime zest (if using), basil and feta, then drizzle lightly with the dressing and toss gently to combine. Top with slivered or sliced almonds for added crunch. Serve immediately.
