So a few days ago I posted the most marvelous Peach Glazed Pork Tenderloin. It was a huge hit at our house. What wasn’t a hit was the Watermelon and Tomato Salad. So I tinkered (and after the tinkering) loved it. And I made it again, today, just to be sure.
I apologized to the folks for making the Watermelon and Tomato Salad again (they wouldn’t even try it last time) and set it out on the table along with the rest of the Warm Farro Salad with Charred Corn (that stuff just keeps getting better and better as it sits) and went out to start the grill.
Either it was extreme hunger, or the stars aligned; Pat sat down and started digging in. She couldn’t get enough of the Watermelon & Tomato Salad. She called Dad (who was supposed to be cleaning the grill) and he started eating it…by the time I cleaned the grill, the salad was nearly gone. Seriously. They raved.
Sometimes you need to warm up to an idea, especially if it seems a little strange. Then pretty soon it just doesn’t seem so off beat and the next thing you know you’re just mowing down on Watermelon and Tomato Salad.
I nailed the vinaigrette this time. You’re going to taste it and think I’m nuts – it is very salty & tangy and intense. But even drained, the watermelon & tomatoes give off lots of juice and the dressing needs to be intense because it will all mingle together. Just trust me. It will be marvelous.
When looking for a watermelon, you can do like our friend, Roger, does and gently place a straw from a broomstick horizontally across the watermelon. If it moves, the melon is ripe and if it doesn’t, pick another. I give it a thump and then buy it anyway because I can never remember if it’s supposed to sound hollow or not, lol! It’s pretty foolproof because almost all the watermelon at the stores these days are pretty darned good. 🙂
You can almost always find watermelon on sale, somewhere. If it’s a set price, get the largest. 🙂 Try not to buy the precut or packaged watermelon. You’re likely to pay 4 to 10 times the cost, when you figure it out by weight. It’s the same with salad greens. As far as the cheese, Romano packs a little more flavor than Parmesan and costs less. That’s a bonus in my book. Look for it at Aldi, and grab the tomatoes at a bargain price while you’re at it.
Watermelon and Tomato Salad
- abt 1 1/2 tablespoons peach preserves (microwaved for about 30 seconds to soften and loosen) (see note)
- 2 tablespoons olive oil
- 4 tablespoons white Balsamic vinegar
- 1/2 teaspoon salt
- about 10 grinds black pepper, around 1/4 teaspoon
Mix all ingredients together and set aside at room temperature.
For the salad:
- 1 cup cherry tomatoes, halved
- 12 ounces watermelon, sliced about 3/8ths inch thick, then into triangles
- 1 cup salad greens or spinach mix or arugula
- 1/4 cup or so of very thinly sliced red onion
- 1 ounce of Romano, shaved
- salt and freshly ground black pepper
Place tomatoes and watermelon in a strainer over a deep bowl. Sprinkle with 1/4 teaspoon of salt and toss. Allow to drain for 15 to 30 minutes, or longer if time allows.
Add to a large bowl, along with the salad greens and red onion and toss. Add vinaigrette and toss again. Top with Romano and generously season with pepper.
Note: If you’re not feeling the peach (which you really don’t taste with all the other flavors) try any light colored jelly or preserve, honey or sorghum. You’ll want something thick to help coat the salad.
I’ll be taking this recipe to Angie’s Fiesta Friday , hosted this week by Liz @ spades, spatulas & spoons and Jenny @ Jenny Is Baking. If you have a minute, click over to Fiesta Friday & see all the link ups, or check out Liz & Jenny’s blogs.