Watermelon and Tomato Salad

In some ways, this dish owes its provenance to a classic Turkish breakfast dish of watermelon, feta and sometimes mint, but little else. After tasting that, I began to see watermelon in a new light. By itself, watermelon is simply and appealingly sweet. With savory ingredients, the flavor is softer and more complex — sugariness is no longer its main quality.
 

Tomato and watermelon are both fruits, and they’re obviously somewhat similar in appearance, but it when it comes to flavor and texture, they’re opposites. I fell in love with the combination of sweet and savory, tender and crunchy. The addition of vinaigrette, scallions, blue cheese and a tiny sprinkle of cayenne pepper turns the pairing into a salad that satisfies every taste bud, and is pretty refreshing on a hot summer day.

 

Watermelon and Tomato Salad

Yield 4 servings

Time 15 minutes

Ingredients

• 2 1/2 cups seedless watermelon, in 1-inch cubes or balls (cut over a bowl to catch the juice and reserve it)
• 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

Method

• 1. Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
• 2. 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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