One of the best things about summer, besides long lazy days and warm evenings for leisurely walks; is the abundance of fantastic produce. Juicy sweet peaches, nectarines, sun ripened tomatoes, all sorts of melons and berries so sweet they taste like sugar. Farmer’s markets are literally bursting at the seams with crates filled with summer’s bounty. The other day I came home with heirloom tomatoes with one thing on my mind, a recipe from my weekly NYT Cooking newsletter, Tomato Watermelon Salad with Feta Cheese. When the kids are home, a watermelon lasts a day at most, cut and consumed just like that poof, gone. But with just two of us at home, a creative twist is needed to help us finish an entire melon. This salad is the perfect answer. Juicy chunks of watermelon, tomatoes, cucumbers, slivers of red onion, salty feta cheese, a basil and a balsamic dressing, hmmm, a perfect summertime salad. Enjoy!
**Don’t FREAK Out!** The recipe does not have actual measurments! Its pretty fast and loose. Use a ratio of 1:1 watermelon to tomatoes. 4:1 for the watermelon to cucumbers (1/4 amount of cucumbers) and 8:1 for the red onion. Really its to your taste and the amount you make depends on how many you are are serving. The vinagrette is probably enough for a salad composed of half of a watermelon and 6-8 tomatoes. Crumble as much or as little feta as you like, it provides a nice tang and saltiness to the salad. Variations: Use mint instead of basil or a combination of the two. Green onions instead of red onions or ricotta salata instead of feta.
Adapted from the New York Times
- Watermelon cut into 1 inch cubes
- Assortment of ripe tomatoes-cut into 1 inch pieces
- cucumber- cut into 1 inch pieces
- red onion- diced
- feta cheese-crumbled
- 2 T sherry vinegar or balsamic vinegar
- 1/4 cup EVOO
- salt and pepper
- Combine watermelon, tomatoes and cucumbers in a large bowl. Lightly sprinkle kosher salt on mixture and let stand 5 minutes. Meanwhile place vinegar in a small bowl, slowly drizzle oil into vinegar, all the while whisking mixture to form an emulsion. Salt and pepper to taste.
- Drain excess liquid from watermelon and tomato mixture. Add onions, top with julienned basil and crumbled feta cheese. Drizzle with vinagrette and serve.