Strawberry Tomatillo And Watermelon Salad Food

STRAWBERRY, TOMATILLO AND WATERMELON SALAD

Strawberry, Tomatillo and Watermelon Salad image

This may be the most refreshing and thirst quenching summer salad you've ever had! And this watermelon salad only takes 10 minutes to make from start to finish!

Provided by Caroline Phelps

Categories Salad

Time 10m

Number Of Ingredients 9

Ingredients

3 cups watermelon (rind and seeds removed, chopped bite size)
8 strawberries (hulled and chopped bite size)
1 cup tomatillos (chopped bite size)
1 shallot (finely chopped)
12 mint leaves (shredded)
2 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon ground black pepper
salt to taste

Steps:

Put watermelon, strawberries, tomatillo and shallots in a bowl and gently toss.
Drizzle olive oil and balsamic vinegar and gently toss once more.
Sprinkle black pepper and top with mint.
Season with a little salt and serve immediately.

Nutrition Facts : Calories 120 calories, Sugar 10.6 g, Sodium 3.5 mg, Fat 7.6 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 14.1 g, Fiber 1.7 g, Protein 1.3 g, Cholesterol 0 mg

HEIRLOOM TOMATO AND WATERMELON SALAD

Heirloom Tomato and Watermelon Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 8

Ingredients

8 cups 1 1/4-inch chunks red and yellow heirloom tomatoes
4 cups 1 1/4-inch chunks seedless watermelon
1/4 cup olive oil
2 tablespoon lemon juice
1 tablespoon honey
Kosher salt and freshly ground black pepper
1 1/2 cups feta, cut into 1/2-inch chunks
1/2 cup torn fresh basil leaves

Steps:

Put the tomato and watermelon chunks in a bowl.
For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, and add salt and pepper to taste.
Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil.

TOMATO AND WATERMELON SALAD

Tomato and Watermelon Salad image

When it comes time for summer, I can't resist making a salad bursting with ingredients from the local markets. For best results, make the salad without ever refrigerating the tomatoes but with the watermelon cold from the refrigerator. The contrast of temperatures will give the salad an extra fresh taste.

Provided by Alex Guarnaschelli

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried
1 pint cherry tomatoes, stemmed, washed and dried
1 tablespoon chopped tarragon leaves
4 strawberries, hulled, washed and cut into very small pieces
Maldon sea salt
Freshly ground black pepper
1 to 2 teaspoons superfine (or granulated) sugar
6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes

Steps:

In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.
Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up. Season them with salt, black pepper and sugar. Drizzle the tomatoes with the dressing. Toss them with the tarragon and strawberries.
Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.

Nutrition Facts : Calories 145 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 137 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 1 grams, Sugar 4 grams

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