watermelon & tomato salad

by gurumommy on August 9, 2011

in cooking

I was looking for a light salad to serve for dinner this summer and came across this from the Mark Bittman’s Minimalist cooking column in the NY Times, watermelon & tomato together!  The combination of sweet and savory, tender and crunchy and is pretty refreshing on a hot summer day.


  • 2 1/2 cups seedless watermelon, in 1-inch cubes or balls
  • 1 1/2 cups cherry or grape tomatoes, cut in half
  • 1/2 cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or Maytag blue cheese
  • 1/2 cup minced scallions
  • Salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • Pinch cayenne
  • 1/2 cup parsley, roughly chopped
  • Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
  • Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne. To serve, dress the salad with this mixture and garnish with parsley. Do not refrigerate and serve within 30 minutes.

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