Tomato Watermelon Salad Recipe | James Beard Foundation
A perfect end-of-summer dish, this recipe makes the most of those glorious weeks when tomatoes and watermelon are both in season.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 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)
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