Watermelon and Tomato Salad Recipe

by Monte Mathews

        Last summer, we served a version of Watermelon and Tomato salad so often, we were convinced everyone we knew had tasted it.  And this year, we’ve seen so many recipes for it, that we’re sure our readers have been inundated with variations on the dish.  However, most versions we’ve seen include feta cheese, which is a complete no-no in our house.  It’s just not on our list.  This salad however most certainly is. What’s different about it from last year’s version is very simple: It’s the use of red wine vinegar instead of the balsamic most recipes call for.  The red wine vinegar brings the two fruits together – yes, a tomato is a fruit (but you knew that)—with a tangy sweetness that’s irresistible.  This is a very forgiving recipe so you can work with the proportions all you want.  Add more tomatoes.  Use cherry tomatoes or diced tomatoes.  Use seedless watermelon of either color –yellow or red.  But just make this.  Just look at it!  It’s gorgeous!  Here’s the recipe: Recipe for Watermelon and Tomato Salad 5 cups of seedless watermelon cut into ¾ inch dice 1 container of Grape Tomatoes, halved. 1 small red onion, quartered, then sliced thin and separated. 1 tbsp. brown sugar 1 tsp. kosher salt 10 mint leaves, cut into vertical strips. More for garnish ½ cup Red Wine Vinegar ¼ cup Olive Oil Freshly ground Black pepper to taste. 1.       1. Combine watermelon and tomatoes in a large bowl. Sprinkle brown sugar and salt over mixture and then gently toss the salad.  Let sit for 15 minutes.     2. Make dressing by whisking red wine vinegar and olive oil together. Pour over watermelon and tomato salad.  Add onions to the mix.  Refrigerate for 2 hours.         3. Before serving, add the mint leaves and garnish with mint. Top salad with freshly ground black pepper.  Use a slotted spoon when serving to avoid dressing overload…this salad is very liquid.  Leftover salad actually keeps a day in the refrigerator if you drain it of most of the dressing.  Serves 8.