Summertime Tomato Watermelon Salad Food

TOMATO WATERMELON SALAD

Steps:

• Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt,tossing to coat. Let stand 15 minutes.
• Stir in onion,vinegar,and oil. Cover and chill 2 hours. Serve chilled on lettuce leaves, if desired. Sprinkle with with cracked black pepper if desired.

TOMATO AND WATERMELON SALAD

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.

WATERMELON, CUCUMBER AND TOMATO SALAD

Steps:

• Prepare all ingredients ahead of time and store separately.
• Just before serving, drain the water from the watermelon, tomato and cucumber in a colander and place them in a serving bowl.
• Toss with olive oil, basil and pepper.
• Serve immediately.

TOMATO, WATERMELON AND FETA SALAD

Steps:

• Peel the watermelon and cut into bite-sized cubes.
• Cut the tomatoes into quarters (size to match the watermelon) and toss in the olive oil with the fresh mint and basil leaves.
• Loosely arrange the watermelon and tomatoes on a large white platter and scatter the feta cheese and oregano over the top to serve.

SUMMERTIME WATERMELON AND TOMATILLO SALAD

Steps:

• Place the watermelon cubes and tomatillo slices in a large bowl.
• In a small bowl, add the chopped mint and jalapeno. Squeeze the fresh lime juice on top, stir in the vinegar, sprinkle the salt and mix. Pour the olive oil and vegetable oil, and mix with a whisk or fork until well emulsified.
• Pour the vinaigrette on top of the watermelon and tomatillos, toss well and sprinkle the cheese on top.

SUMMER WATERMELON-TOMATO SALAD MOJITO

Steps:

• Make ahead: Ketchup Simple Syrup.
• Combine equal parts water, organic ketchup, and simple syrup (approx. 1 tablespoon of each per cocktail). Refrigerate until ready to use.
• Make ahead: Fresh Tomato and Watermelon Juices.
• In a blender, puree approximately 5-6 medium tomatoes, on high, until liquefied. Strain liquid through a fine mesh strainer, pressing the pulp with a spoon to get as much juice as you can. Store in an airtight container in the fridge until ready to use. Repeat process with approximately 4 cups of watermelon cubes.
• Just before you're ready to assemble the cocktails, make the Greek Yogurt Foam:.
• In a blender, combine 1/2 cup plain greek yogurt, 1/2 oz. fresh lemon juice, 1/4 cup seltzer water and blend on high until aerated and foamy. Set aside.
• Prep your glass:.
• Run a wedge of lemon around the edge of a highball glass and dip the edge in salt to coat. Drop loose mint leaves into bottle of glass and gentle muddle just until fragrance is released. Fill glass with ice.
• Add rum, lemon juice, ketchup simple syrup, tomato juice, watermelon juice, and seltzer water to glass, and give it a stir. Float about an ounce of yogurt foam on top, garnish, and serve.