Watermelon Tomato And Mint Salad Food

TOMATO WATERMELON SALAD

Steps:

• Gently mix watermelon, tomatoes, mint, onion, and feta cheese in a large bowl.
• Whisk olive oil, vinegar, salt, and pepper together in small bowl; drizzle over salad and gently toss to coat.

WATERMELON, TOMATO AND MINT SALAD

Steps:

• Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
• Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.

HEIRLOOM TOMATO & MINT SALAD

Steps:

• 1. Cut tomatoes into a variety of sizes and shapes: thick slabs; wedges; halves; and chunks.
• 2. Arrange tomatoes on a large platter, sprinkle with shallot, and season with 1 teaspoon salt and black pepper to taste. Let sit until tomatoes begin to release their juices, about 5 minutes. Sprinkle with mint, drizzle with olive oil and vinegar, and serve.

GIVE YOUR TOMATOES A SPIN! - WATERMELON, FETA & MINT SALAD

Steps:

• Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes.
• Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning.
• NOTE 1: If you don't have a salad spinner, after the salted tomatoes stand for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. --------.
• Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.
• NOTE 2: If you have less than 1/2 cup of juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (cooking time will be shorter).
• Return tomatoes to bowl and set aside.
• Bring 1/2 cup tomato liquid (discard any extra), shallots, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes.
• Transfer mixture to small bowl and cool to room temperature, about 5 minutes.
• Whisk in oil and pepper to taste until combined. Taste and season with up to 1/8 teaspoon salt.
• Add watermelon, mint, feta, and cooled dressing to bowl with tomatoes; toss gently and serve.

WATERMELON/MINT SALAD

Steps:

• In large bowl, mix the watermelon cubes, onion slices and mint.
• In small bowl or mixing cup, blend dressing ingredients.
• Add to watermelon mixture and toss to combine.
• Chill for at least two hours.

TOMATO, WATERMELON & FETA SALAD WITH MINT DRESSING

Steps:

• Make the dressing by mixing the oil, vinegar, chilli flakes and mint with some seasoning.
• Put the tomatoes and watermelon in a bowl. Pour over the dressing and leave to stand for 10 mins to allow the fruit to get really juicy. Gently stir through the feta, then serve.

MINT WATERMELON SALAD

Steps:

• Place watermelon and mint in a large bowl. In a small bowl, whisk lemon juice, oil and sugar until sugar is dissolved. Drizzle over salad; toss gently to combine.

WATERMELON AND TOMATO FETA SALAD

Steps:

• Gently toss the watermelon, tomatoes, onion, and mint together in a large bowl; add the feta cheese, season with the salt, and gently toss again to combine.

MINTED WATERMELON SALAD

Steps:

• Using a sharp knife, cut off rinds from watermelons. (You should have a total of 2 pounds peeled fruit.) Quarter each melon, and then cut into 3-inch-long, 1/4-inch-thick slices. Arrange slices on a serving platter.
• Using a vegetable peeler, shave paper-thin slices of ricotta salata over watermelon. Sprinkle with salt and mint, and serve immediately.