Watermelon, Tomato and Feta Salad

Looking for an interesting and pretty accent for you picnic? Try this Watermelon, Tomato, and Feta Salad from Dragon's Kitchen. 

(Photo courtesy of Dragon's Kitchen)

Watermelon and Feta Salad from Dragon’s Kitchen

Serves: 10-12

Ingredients:

2 english cucumbers

4 kumatoes (or other tomatoes)

2 seedless watermelon wedges, 5 inches wide

2 tablespoon white wine vinegar

2 garlic clove, minced

6 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon fresh ground pepper

4 tablespoons lemon juice

4 tablespoons mint leaves, shredded

4 tablespoons basil leaves, shredded

1 cup crumbled feta
Directions:

1. In a large bowl mix together the cucumber, tomato, watermelon and poblano.  You don't need to seed or peel the cucumbers.

2. Whisk together vinegar, garlic, olive oil, salt, pepper and lemon juice. Drizzle the dressing over the salad. Add the basil and feta. Toss gently to combine.

3. Serve at room temperature.

Watermelon and Tomato Salad

If the idea of tomatoes and watermelon together sounds odd to you, this dish will be a revelation. There is a saying that what grows together goes together, and in this case it is true. If you think of tomatoes as a fruit, which they are botanically, this combination makes more sense. Seasonality, however, is the key. I make this salad only in the summer, when tomatoes, watermelon, and cucumbers are at their peak of flavor. Rich, creamy Hass avocadoes are included to lend a nice contrast of flavor and texture. I always toss this salad together before serving, but for the photo opposite I was inspired to create a painstaking mosaic of the ingredients. If you're so inclined, feel free, but don't say I didn't warn you—it takes a lot of time.

Read More http://www.epicurious.com/recipes/food/views/Tomato-and-Watermelon-Salad-352389#ixzz0kqd5GwtD



Tomato and Watermelon Salad

3 or 4small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks

1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes

1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh

1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes

1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro

1/4 teaspoon coriander seed

3 tablespoons extra virgin olive oil

3 tablespoons aged balsamic vinegar

Kosher salt and freshly ground black pepper

Recipe from Bon Apetit found of Epicurious.com