A few years ago, I found a recipe for a Watermelon Tomato Salad. What a wonderful concept, I thought. Combining two of my favorite summer foods in a salad. (Oh, let’s not forget the red onion. I love that too)
I must admit, I also liked the idea of telling people they were eating a Watermelon Tomato Salad. Great conversation starter.
I made it often and always got good reviews (except for those who don’t like tomatoes. You know who you are).
Naturally, when I saw this recipe, I had to try it. It’s a Paula Deen recipe, but I adapted it for my use. She calls for Cilantro. Unfortunately, I think Cilantro tastes a bit like soap (except in salsa). So a few changes were needed.
By the way. Even my most persnickity eaters love this salad.
Here’s a Printer Friendly Version for your files:
8 cups seeded and diced watermelon
6 ears sweet corn – grilled and kernels cut off cob
2 Tbsp. White Balsamic Vinegar (if you use the regular Balsamic, it will turn the corn an ugly color of red – but it will still taste good.)
2 Tbsp. White Wine Vinegar
2 Tbsp. Mango Vinaigrette
4 Tbsp. finely chopped scallions
Salt and Pepper to Taste
Couldn’t be simpler. Gently toss all the ingredients and serve chilled. Easy Peasy.