Serious heat means, seriously no cooking. Here is a super simple and refreshing recipe I’m making right now, Watermelon, Tomato, Balsamic Salad. It’s a combination of crisp cubes of watermelon, ripe grape tomatoes and thin slices of red onion. (Here in Connecticut, everything is early even the red onions and the sweet corn.)
Not too many cooking tips with this recipe. Use a sharp knife and you should be able to slice the red onion paper thin. Find some quality balsamic for the dressing. This salad is a perfect use for a few drops of it. I also like Saba, its close cousin. And a few drops of a lighter olive oil like one from southern France. (Shh don’t tell the Italians.)
Kitchen Notebook
For several years, I have developed recipes and edited copy for a wonderful program called Tuscan Women Cook. Operated out of Montefollonico, Italy, the program places you in the kitchen with nonne, the fine granny cooks who pass down recipes and techniques through the generations. Take a look.
Ingredients
1 1/2 cups ripe gold and red cherry tomatoes
2 cups cubed seedless watermelon
½ small purple onion, peeled and sliced thin
Salt
3 – 4 fresh basil leaves
Extra virgin olive oil
Balsamic vinegar
Fresh ground black pepper
Directions
- Halve some of the cherry tomatoes then place them in a mixing bowl. Add the cubed watermelon and the sliced onion. Sprinkle lightly with salt and toss gently to combine
- Divide the salad between four plates. Tear the fresh basil leaves and scatter them over each salad. Drizzle the salad with some extra virgin olive oil and balsamic vinegar. Season with freshly grated black pepper and serve immediately.
