Tomato And Watermelon Salad
This refreshing summer salad combines the sweetness of watermelon, the tanginess of red wine vinaigrette, and the creaminess of French feta cheese. Each bite is bursting with fresh flavors and vibrant colors that make it a perfect side or light meal for warm weather gatherings. Enjoy the crisp bite of cucumber, the juicy bursts of tomato, and the fragrant hint of mint all tossed together in a delicious salad that showcases the best of summer produce.
— Constant Cookbook
Ingredients
- Red Wine Vinaigrette
- 1/4 cup red wine vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- Salad
- 1 small cucumber, peeled
- 1/2 small red onion
- 3 heirloom tomatoes (about 12 ounces total), cut into bite-size chunks
- 3 1/2 cups peeled seeded bite-size watermelon chunks
- 1 red bell pepper, cut into bite-size chunks
- 7 ounces French feta cheese, cut into 1/2-inch cubes (see note)
- 1 cup fresh mint leaves, thinly sliced
Instructions
- MAKE THE VINAIGRETTE:
- Whisk the vinegar, salt and pepper in a medium bowl to blend. Gradually whisk in the oil to blend well. Set aside.
- MAKE THE SALAD:
- Cut the cucumber in half lengthwise, then, using a spoon, scrape out the seeds. Cut the cucumber halves crosswise into thin half-moon slices. Using a mandoline, cut the onion into 1-inch-long paper-thin slices. Toss the sliced cucumber, onion, tomatoes, watermelon, bell pepper, cheese and mint in a large bowl with enough vinaigrette to coat. Serve immediately.
- Do-Ahead Tip: The vinaigrette can be made up to 1 week ahead. Store it in a tightly-sealed jar and refrigerate. Let the vinaigrette stand at room temperature until the olive oil liquefies, about 20 minutes, before shaking to blend.
- Cooks Note: Feta is traditionally a Greek sheep’s milk cheese, but I prefer the French variety for its mid and creamy taste. Always store tomatoes at room temperature; place them in a decorative basket in your kitchen. Refrigeration can make them pulpy and dull their flavor. Do not cut or slice the tomatoes too far ahead of time or they will oxidize and turn acidic.
Cook Time
0M
Prep Time
PT0M
Yield
serves 6 as a side
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