If you haven’t had a tomato and watermelon salad, you’re in for a treat. It’s a creamy, sweet, and savory party in your mouth! 🍅🍉
Ami isn’t a fan of tomatoes, but the amazing thing that happens with this salad – you can’t tell the difference between the tomatoes and the watermelon.
We played a game where I had her close her eyes and I’d put a combo of ingredients in her mouth and have her guess what I put in there.
#1 – She couldn’t decipher the 🍉 from the 🍅
#2 – She thought it was a fun game and
#3 - She ate her whole bowl of salad (including the tomatoes “she hates”)!
🌈TASTE THE RAINBOW!🌈
Recipe inspired by @TheNYTimes
INGREDIENTS:
4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
1 small seedless watermelon, cut into 1 1/4-inch cubes
1 tsp kosher salt
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper to taste
1 cup feta cheese, torn into large crumbles
DIRECTIONS:
Combine the cubed tomatoes and watermelon in a large bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
Whisk together the oil and vinegar and season with salt and pepper to taste.
Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.