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
Salt
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
Pinch cayenne
1/2 cup cilantro or parsley, roughly chopped.
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 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.
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.
