Tomato-Watermelon Salad
- 2 tablespoons sliced almonds
- 4 cloves garlic, thinly sliced
- 2 teaspoons olive oil
- 2 teaspoons chili paste with garlic (available in Asian markets)
- 2 tablespoons lime juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sherry
- 2 teaspoons rice wine or white vinegar
- 1/2 medium Vidalia onion, thinly sliced
- 1 cup 1/2-inch cubes watermelon
- 1 jalapeno, seeds removed, thinly sliced
- 4 tablespoons chopped fresh parsley
- 1 tablespoon capers, drained and rinsed
- 1/2 teaspoon salt
- freshly ground pepper to taste
- 2 1/2 lbs. tomatoes, coarsely chopped
- 1/2 cup crumbled feta cheese
Combine almonds, garlic, 2 teaspoons olive oil and chili paste in a small pan. Sauté over medium heat for 3 minutes. Remove from heat. For the vinaigrette, combine the sherry, vinegar, lime juice, 3 tablespoons olive oil, and onions in a bowl. Whisk in the almond/chili/garlic mixture. In a large bowl, toss watermelon, jalapeno, parsley, and capers. Season with salt and pepper. Add tomatoes and vinaigrette. Sprinkle with feta. Serve immediately.
Serves 6
Submitted by Marilyn Goldfarb, Boalsburg