Tomato Watermelon Salad
Chapel Hill, NC
A perfect end-of-summer dish, this recipe makes the most of those glorious weeks when tomatoes and watermelon are both in season. Chef Bill Smith cautions against making this quick and refreshing salad ahead of time—the dish is best when eaten the same day it’s made and tastes even better when served very cold. To add a salty counterpoint, top with a handful of oil-cured black olives.
- 5 cups cubed and seeded ripe watermelon
- 5 ripe medium summer tomatoes (about 1½ pounds), cut into wedges
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 small red onion, peeled, quartered, and thinly sliced (about 1 cup)
- 1/2 cup red wine vinegar
- 1/4 cup good olive oil
- 3/4 cup oil-cured black olives, pitted (optional)
Gently combine the watermelon, tomatoes, sugar, and salt in a large bowl. Let the mixture sit at room temperature for 15 minutes. Add the onion, vinegar, and oil and gently stir to combine. Refrigerate until very cold and top with the olives, if using, before serving.
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4 to 6 Servings