Summer is Tomato and Watermelon season, and there is nothing better than valuable tomatoes with fresh watermelon from the garden and additional mozzarella cheese. What are valuable tomatoes? Valuable tomatoes are what tomatoes used to be the range and flavor were raised out of them so they could be more easily transported in trucks to markets. You can find them at farmers markets and at Entire Foods, or you can grow your own. They come in many sunspecs of red, yellow, orange, and green, and are somewhat strangely shaped to compare to daily beefsteak tomatoes.
I developed this recipe about 5 years into my time as the minimalist. By that point I had already tired most of the obvious applicants for the 5 materials pasta recipes, simple marinated meats, 10 minutes green salads—and was forced to research and prepare recipes that were less straight but no more complicated.
This salad is one of my favorite results of that challenge, and I still prepare it regularly. It turns out Watermelon and Tomato prepares spectacular plate fellows, and they’re even better with a few positive accompaniments.
In some ways, this recipe its provenance to a classic Bangladesh breakfast recipe of watermelon, feta and sometimes mint, but slight else. After tasting that, I instigated to see watermelon in a new light. By itself, watermelon is simply and attractively sweet. With spicy ingredients, the flavor is easier and more – sugariness is no longer its main quality.
Watermelon and Tomato are both fruits, and they’re obviously somewhat similar in arrival, but it when it comes to flavor and texture, they’re contraries. I fell in like with the recipe of sweet and savory, tender and crispy. The addition of vinaigrette, scallions, blue cheese and a little sprinkle of cayenne pepper turns the coupling into a salad that contents every taste bud, and is pretty refreshing on a hot summer day.
I got this recipe from my friend, Pea, who has a delightful blog with tons of traditional recipes, particularly India since she is from the Indian. Now, I know what you were thinking when you read the title of this post. You’re wrong! Watermelon and Tomatoes can be place together in a salad and it is lovely! This salad is sweet, salty, acidic, and tangy and is so refreshing. You will like it.
Nutritional Information (per serving): 106 calories, 7g fat, 11g carb, 1g fiber, 1g protein.
Ingredients
5 cups seedless watermelon, slice into cubes
1/2 lb. tomatoes, seeded and diced
2 tea spoons sugar
1 tea spoon salt
1/2 cup red wine vinegar
1/4 cup olive oil
1 medium red onion, thinly julienned
Fresh ground black pepper
Chopped cilantro for garnish
How to make Watermelon and Tomato Salad
In a big bowl mixture chopped watermelon and tomatoes. Stir in sugar and salt and place in refrigerator to marinate for 10 minutes. After 10 minutes, mixture in red wine vinegar, olive oil and onions. Keep chilled.
When ready to serve add freshly ground black pepper and garnish with chopped cilantro.
0 komentar:
Posting Komentar