Cherry Tomato And Watermelon Salad Recipes

CHERRY TOMATO AND WATERMELON SALAD

Steps:

• 1. Lightly toss all ingredients including Mrs. Dash® Fiesta Lime in medium size bowl.
• 2. Rest in refrigerator for 30 minutes for flavors to marry.
• 3. Spoon into four bowls, adding remaining juices over the top of the salad ingredients.

TOMATO AND WATERMELON SALAD

Steps:

• Whisk the balsamic vinegar, lemon juice and olive oil in a bowl. Taste for seasoning; add salt and pepper. Set aside.
• Cut the cherry tomatoes in half and slice the beefsteak tomatoes. Arrange in a single layer; season with salt and pepper and sprinkle with the sugar. Transfer to a bowl and drizzle with half of the dressing. Add the tarragon and strawberries; toss.
• Divide the tomato mixture among plates. Drizzle with more dressing and top with the watermelon. Serve immediately.

WATERMELON, CHERRY TOMATO AND CUCUMBER SALAD

Steps:

• Put watermelon, cherry tomatoes, red onion, cucumbers, lime juice, and oil in a large bowl.
• Season with pepper and salt and then toss until combined.
• Cover and chill in the refrigerator for 1 hour.
• Taste and adjust seasonings if necessary, Adding some more lime juice if it's flavor does not register.
• Serve well chilled.

WATERMELON, CHERRY TOMATO, RED ONION AND CUCUMBER SALAD

Steps:

• Combine watermelon, tomatoes, onion, cucumber, lime juice and oil in a large bowl. Season with salt and pepper. Cover and refrigerate for at least 1 hour.

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 AND TOMATO SALAD

Steps:

• Place the tomatoes and watermelon into a mixing bowl. Sprinkle with the basil, feta cheese, and lemon zest. Drizzle with the olive oil and balsamic vinegar. Toss gently. Season to taste with salt and pepper before serving.

CHERRY TOMATO AND WATERMELON 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. Return tomatoes to bowl and set aside. Strain tomato liquid through fine-mesh strainer into liquid a measuring cup, pressing on solids to extract as much liquid as possible.
• Bring 1/2 cup tomato liquid (discard any extra), shallot, 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 table salt.
• Add the drained watermelon, mint, feta, and dressing to bowl with tomatoes; toss gently and serve.