i know that for all intents and purposes summer is over – but i want to sneak in one last summer recipe before acknowledging that it’s actually fall. we can at least pretend it’s still summer together, right?
my dad sent me this recipe during the very middle of summer, but i didn’t get brave enough to make it until we were looking for a salad to bring to a labor day bbq, and i realized i hadn’t eaten watermelon all summer. i wish i’d made the dish earlier, though, because i absolutely fell in love with it.
i have to say, i was pretty skeptical with the ingredient list – tomatoes, watermelon, and cheese seemed like a weird combination. but you’ll have to trust me that the salad is amazing – the textures and flavors of the ingredients were perfect together. it also took less than 15 minutes to put together, so you know i’ll be making this again something next summer.
ok, i’m off to go enjoy one of my last weekends before school begins (ugh!), but i suggest you find those last watermelons in the store and make this salad asap. and check out these fun pictures from our fantastic trip to ann arbor to visit my sister and noah last week!
one year ago: quick cinnamon rolls
two years ago: rustic ratatouille
three years ago: edamame rice bowls
watermelon and tomato salad
yields approx 8 side dish servings
borrowed from the minimalist
- 2½c cubes of seedless watermelon, plus a little extra
- 1½c grape or cherry tomatoes, cut in half
- 1/2c crumbled gorgonzola cheese
- 1/2c scallions, sliced finely
- 2T watermelon juice (from the extra watermelon)
- 2T olive oil
- 2T sherry vinegar
- dash of cayenne
- salt to taste
- 1/2c parsley, minced
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- place the watermelon, tomatoes, cheese, and scallions into a bowl
- press some of the extra watermelon with a spoon in a bowl to juice it, then pour it through a sieve and catch the juice
- whisk (or shake in a mason jar) the watermelon juice, olive oil, sherry vinegar, and cayenne
- when you’re ready to eat, toss the salad with the dressing, add salt to taste, and garnish with the parsley