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.
Read More http://www.epicurious.com/recipes/food/views/Watermelon-Tomato-and-Mint-Salad-243070#ixzz1utmUlGpy
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
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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