Watermelon is one of those fruits that I want to just cut and eat. For years I made pretty watermelon baskets with cut up fruit for any party or event that I was hosting. The cut up fruit disappears, everyone loves it. Combining watermelon with tomatoes is something that seems to be very popular right now. Try this recipe yourself and form your own opinions.
Watermelon for many years was thought to have a high sugar content. Now it has been said that you can be better hydrated with a piece of watermelon than just a glass of water.
Again here is a piece of summer that is staying with us in September. Enjoy!
8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds)
3 pounds ripe tomatoes in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)
1 teaspoon coarse kosher salt
5 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons red wine vinegar
3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)
6 cups fresh arugula leaves or small watercress sprigs
1 cup crumbled feta cheese (about 5 ounces)
1/2 cup sliced almonds, lightly toasted
Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon salt and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.
From: Epicurious.comShare to Print