Wednesday, September 25, 2013

Tomato and Watermelon Salad

4 servings
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
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
Pinch cayenne
1/2 cup cilantro or parsley, roughly chopped.
1. Combine the watermelon, tomatoes, 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 cilantro. Do not refrigerate, and serve within 30 minutes.

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