People that love food are some of the most entertaining people I’ve met. Get them started on what’s in season or where they ate their last meal and you’re bound to get a good story. Just last week, I was talking food and cooking with a friend. I told her about this recipe for tomato and watermelon salad I had recently made and how never imagined putting those two flavors together. Smiling brightly, she exclaimed that that is why she loves food and creating in the kitchen. That the more you learn about cooking the more adventurous you become in the foods you put together. How sometimes the best dishes come from no recipe at all, just simply experimenting. I found her words to be so very true.
In this salad, the sweetness of the watermelon nicely balances the more salty, acidic tomato. Not only is the color amazing, but it’s a great way to put together two flavors that are at their summer peak. Add a some crumbled feta to finish it off if you want a little more of a salty bite.
- 4 cups tomatoes, coarsely chopped
- 2 cups seedless watermelon
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped, fresh mint
- 1/4 cup toasted pine nuts
- 1/2 cup crumbled feta (optional)
- In a dry skillet, over medium heat, toast pine nuts until just golden brown. Remove from heat and set aside to cool.
- Combine tomatoes and watermelon in a medium serving bowl. Toss with olive oil, balsamic vinegar and chopped fresh mint. Top with toasted pine nuts and feta (if using). Season to taste with kosher salt and freshly ground pepper. Serve immediately.
adapted from Organic Gardening Magazine