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Tomato-Watermelon Saladtomato-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

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