I’ve said before I’m not big on vegetables. Fruit, definitely. Veggies not so much. This recipe, which is so right for summer it’s not funny, combines the two. It makes a terrific appetizer, but it’s so yummy I could eat platefuls of it. The humble watermelon really shines throiugh when paired with the sweetness of tomatoes and the sour of the vinegar. Nice texture too.
The recipe calls for multi-coloured cherry tomatoes because those make the dish look extra pretty. Couldn’t finds those suckers anywhere last weekend, but ordinary cherry tomatoes did just fine. The dish still packs a visual wallop.
We served this one at a dinner party we threw for four local lesbians. One of them is a foodie – runs a gourmet food store in fact – so we wanted it to look not just pretty but fabulous. I served it on two endive leaves, which kind of made a cup to encircle the salad. It was a huge hit!
Here’s what you need to do (serves four, 188 calories per serving, prep time 10 min.)
1 1/2 cups cherry tomatoes (multi-coloured if you can find them)
1 ½ cups diced seedless watermelon
2/3 cup crumbled feta
¼ cup thinly sliced mint (kind of important, for the right favour)
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegars (best) or white-wine vinegar
Combine tomatoes, watermelon, feta, mint, oil and vinegar in a large bowl. Season with fresh pepper. Stir well to combine
You’re done! Easy eh?