Watermelon and Heirloom Tomato Salad
This cool and refreshing summer salad, highlighting fresh local produce found at Food City, bursts with color and flavor. For a fun twist substitute some of the red watermelon with the yellow variety. You can also change the herbs to your liking or to what happens to be fresh today. Mint, basil, parsley and chives, or a mix of these, work well with these ingredients. If you cannot find white balsamic vinegar then feel free to use sherry vinegar or red wine vinegar. Recipe courtesy of Tony Perkins
Ingredients
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Dressing
Salad
Preparation
- Mince the garlic.
- Zest then juice the two limes.
- In a small bowl, whisk together the olive oil, 3 tablespoons of lime juice, 1 teaspoon lime zest, vinegar, honey, garlic, salt and pepper.
- Set aside.
- Cut romaine leaves in half lengthwise then into 1/2 inch strips.
- Place romaine in a large non-reactive bowl with the baby arugula and toss lightly to mix.
- Chop the quarter watermelon into 1 1/4 inch chunks being sure to remove any seeds, you will need about 6 cups — if available a personal seedless watermelon works well for this too.
- Wash, core then cut then heirloom tomatoes into bite size wedges.
- Halve the cherry tomatoes.
- Thinly slice 1/2 cup of red onion.
- Cut 1/2 a serrano pepper into very thin strips, removing seeds if you want to cut down on heat (you may also leave the pepper out completely if desired).
- Chiffonade the fresh basil by stacking a few basil leaves on top of each other, rolling the stack into a tight cylinder then cut thin slices.
- Add the watermelon, tomatoes onion, pepper, and basil to the lettuce.
- Pour about 1/2 the dressing on top of the salad ingredients then toss to coat.
- Taste for seasoning: add more dressing or salt and pepper if needed.
- Add the crumbled feta to the top of the salad.
- Serve with remaining dressing on the side.
There is no nutrition information available on this recipe.