Thursday, June 28, 2012

Watermelon Tomato Mint Salad

Michele Koskinen

There are many recipes for this type of salad. Mixing Watermelon, mint and my homegrown green zebra or yellow sun golds are a fantastic summer salad at a party. Here are two of my favorites.

Watermelon, Tomato, Mint, Feta Salad  

What may seem like an incongruous mixture is actually a harmonious blend of ingredients and textures. There are few dishes that illustrate how the seemingly disparate flavors of sweet, sour, bitter, and salty can be successfully combined. One tip: While the melon should be chilled, the other ingredients are their most flavorful at room temperature, so combine the salad just before serving.

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Watermelon, Tomato, Cucumber & Mint Salad
Inspired by Living Raw Food by Sarma Melngailis
Serves 2
1/4 seedless watermelon, cubed
1 cup heirloom tomatoes, diced
1 medium cucumber, diced
1 small red pepper or habanero pepper
2 handfuls mint, torn into small pieces
Brazil nuts, chopped (you can also substitute macadamia nuts, but I prefer Brazil nuts because they are 1/10 of the price of macadamia nuts)
1 lime, juiced
Sea salt to taste
Drizzle of olive oil
Toss all ingredients together, finishing with a drizzle of olive oil and additional mint, and serve. You can prepare several hours in advance and refrigerate.

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