The author of the 'Simply Tomato' cookbook shares a salad that's “a vibrant mix of sweet, tangy, salty"
Martha Holmberg's no-cook, 15-minute recipe is “a vibrant mix of sweet, tangy, salty and a touch smoky" and just as visually stunning as it is flavorful.
"The salad is super pretty with pink, white, green and whatever color tomato you use," says the author of the Simply Tomato cookbook.
When choosing tomatoes, Holmberg suggests looking for ones with a "tomato-y scent" and are "deeply colored" — cherry tomatoes general do the trick. But the cookbook author advises against plum tomatoes, which are "good for sauces" but can be mealy for a salad.
Martha Holmberg's Tomato, Watermelon and Cucumber Salad
1 pt. cherry tomatoes, halved
½ tsp. kosher salt, divided
2 Tbsp. fresh lime juice (from 1 lime)
1 Tbsp. sherry vinegar or white wine vinegar
1 tsp. sweet or hot smoked paprika
1 tsp. granulated sugar
⅓ cup extra-virgin olive oil
2 cups cubed seedless watermelon, chilled
1 small English cucumber, chopped, chilled
1 (7- to 8-oz.) block feta cheese, cut into ½-in. cubes
½ cup roughly chopped fresh cilantro, mint and/or basil
1. Place tomatoes in a fine mesh strainer set over a bowl. Add ¼ teaspoon of the salt, and toss to coat. Let stand until moisture is drawn from tomatoes, about 10 minutes.
2. Meanwhile, whisk together lime juice, vinegar, paprika, sugar and remaining ¼ teaspoon salt in a small bowl until sugar dissolves. Gradually whisk in oil until vinaigrette is creamy and well combined. Whisk any strained tomato juices in bowl into vinaigrette. Set aside.
3. Toss together tomatoes, watermelon and cucumber in a large bowl. Pour vinaigrette over salad, and toss gently to combine. Add feta and chopped herbs; gently toss again, being careful not to crush feta.
Active time: 15 minutes
Total time: 15 minutes
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