From the kitchen of One Perfect Bite...While searching for side dishes that would add pizzaz to barbecues and picnics, I came across this lovely salad that's guaranteed to waken tired taste buds. It's made with watermelon, tomatoes and cucumbers and gets an added boost of flavor from herbs that you get to choose. It's tossed with a light vinaigrette and served in a hollowed melon shell that adds visual appeal to an otherwise plain presentation. While there is some chopping involved, the salad is simple to make and it is portable. It can also be made more substantial with the addition of cooked shrimp or feta cheese. The components of this salad all release large amounts of liquid and they will drown in their own juice if the salad sits too long. So, while I prepare everything hours in advance of serving, I wait until the last minute to combine and toss the elements together. I love this dish, but as I made it a wave of nostalgia washed over me. You see, I remember a time when watermelon was a treat eaten while lying shoeless in the grass as we searched the sky for Venus and craters on the moon. No one spoke of mint or maceration, as seeds were spit, willy-nilly, among the fire-flies that lit the dark Midwestern night. I hope our children all still know the joy of simple pleasures and hear the crickets song. Here's the recipe that started my reverie. I think you'll really like it.
Watermelon, Cucumber and Tomato Salad...from the kitchen of One Perfect Bite, courtesy of Beth Nakamura and Oregon Live
Ingredients:
2 tablespoons granulated sugar
2 tablespoons white wine vinegar
1/4 cup slivered red onion
Pinch salt
Pinch crushed red pepper flakes
2 tablespoons extra-virgin olive oil
2 cups diced (1/2-inch) seeded watermelon
2 ripe firm, meaty tomatoes, cut into 16 thin wedges
1 seedless cucumber, peeled and halved lengthwise and cut crosswise into 1/2-inch pieces
1/4 cup slivered fresh basil leaves or other herbs such as mint or tarragon
Freshly ground black pepper
Directions:
1) Combine sugar, vinegar, onion, salt and red pepper flakes in a small saucepan. Stir over medium heat until sugar dissolves. Remove from heat, add oil. Set aside to cool.
2) Combine watermelon, tomatoes, cucumbers and basil in a large bowl. About an hour before serving, pour dressing over mixture and toss gently. Season to taste with salt and pepper. Chill. Turn mixture into a watermelon shell to serve. Yield: 6 to 8 servings.
You might also enjoy these recipes:
Corn Salad with Edamame and Tomatoes - One Perfect Bite
Asian Bean Sprout Salad - One Perfect Bite
Asparagus and White Bean Salad - One Perfect Bite
Picnic Pasta Salad - Good Bite
Grated Carrot Salad - Culinate
Dill Potato Salad - Susi's Kochen Und Backen Adventures
This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.
