A couple of weeks ago, I discovered (and shared) a recipe for Watermelon Corn Salad (yum) and I am pretty sure I told you about Watermelon Tomato salad as well. As we had company over the last couple of days and as I had a bumper crop of beautiful tomatoes and as I had purchased some fresh watermelon, it seemed like the perfect time to make this wonderful summery bright red salad. Seriously, this salad, grilled corn on the cob and a garlicky, rosemary infused port tenderloin. Ahhhh. Summer….
The original recipe for the salad came from an old Southern Living magazine my Mom had been
hoarding er…saving. I loved the picture, and was intrigued by the idea of combining tomatoes and watermelon. I’ve told you, haven’t I, that I just love story value? This salad just SMACKED of story value.
In the original recipe, balsamic vinegar is called for. I dearly love balsamic vinegar, and knew it would be great in the salad (have you ever tasted fresh strawberries with a reduction of balsamic vinegar drizzled on top?). The problem I faced was that the balsamic turned the salad a pomegranity sort of reddish color that made the salad (in my mind) just a little too brownish red for my taste!! I tried it with rice vinegar, and that was a little too bland. I tried it with red wine vinegar and that still didn’t boost the flavor enough. I tried Apple Cider Vinegar and that boosted the flavor a little too much. I tried it with white vinegar and that just made me think of pickles. Then I found a white balsamic vinegar, and that was just right!!! Recently, I found a white balsamic pear infused vinegar. That, my friends, was just righter!!!!
(You may find this pear infused lusciousness at your grocery store, but if not, feel free to click and purchase here.)
So, pick some tomatoes, find a perfect melon, grab a red onion and make this salad before summer ends. You’re welcome.
5 cups seeded watermelon, cut into 3/4 cubes
1 1/2 pounds ripe tomatoes, cut into 3/4 cubes (that’s about 5 – 6 tomatoes)
3 tsp. sugar
1/2 tsp. salt
1 small red onion, thinly sliced (I keep my slices a little thick so the onion-haters [you know who you are] can easily pick them out of the salad.
1/2 cup white balsamic vinegar (if you can find it, use the pear infused)
1/4 cup extra virgin olive oil
Toss the watermelon and tomatoes in a large bowl.
Sprinkle all over with sugar and salt, and toss to coat.
Let stand for about 15 minutes.
Stir in the sliced onion.
Add the vinegar and oil.
Cover and chill the salad for 2 hours.
Serve the salad and wait for the complements to start flowing.