My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, May 24, 2011

Tomato-and-Watermelon Salad

I know I should wait to post this until summer, but I have a good reason for posting it now. Plus I did find a really good watermelon at Kroger the other day. My niece Angie is having trouble with nausea from all the medications and antibiotics she is taking to get ready for her surgery next week. But watermelon seems to appeal to her. I thought this might help. This salad has a really unexpected flavor combination. The acid from the tomatoes and the sweet watermelon are well balanced, really a different and delicious taste.

Tomato-and-Watermelon Salad
4-6 servings
print recipe

5 cups (3/4-inch) seeded watermelon cubes
1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
3 teaspoons sugar
1/2 teaspon salt
1 small red onion, quartered and thinly sliced
1/2 cup red-wine vinegar
1/4 cup extra-virgin olive oil
Romain lettuce leaves (optional)
Cracked black pepper to taste

1. Combine watermelon and tomato in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.

2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.

Cook's Note: This salad is juicy, so use a slotted spoon if placing it on lettuce. If serving without lettuce, offer a fork and a spoon so everyone can enjoy the refreshing liquid.

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