Watermelon-Tomato Salad with Spearmint Vinaigrette

A big thank you to Harvest Astoria member Becky Henretta for this refreshing and delightful recipe!

For the salad

• 1/2 lg. watermelon (yellow will look beautiful)
• 5 sm. tomatoes (however many will be 50-50 with your watermelon)
• several sprigs cilantro
• salt
• pepper

Use a melon baller to scoop balls out of the watermelon (or cube it). I picked out the seeds with a paring knife; alternatively, use a seedless watermelon. Slice the tomatoes into wedges or cubes and gently toss them with the melon balls using your hands. Tear the cilantro leaves and scatter them over the salad. Toss again if you like. Add salt and pepper to taste. Serve in individual bowls and spoon as much spearmint vinaigrette as desired over each serving.

For the vinaigrette
Yields about a cup so there will be leftovers (I loved it on the lettuce and radishes earlier in the summer)

• 1 cup loosely packed spearmint leaves
• 1 tbs Dijon mustard
• 1 tbs honey (I like raw, but regular or agave nectar will work)
• 3-4 tbs Trader Joe's orange muscat champagne vinegar (so good, but citrus juice or white wine vinegar are fine too)
• 3/4 tsp cardamom (the secret ingredient, but you could try other mint-friendly spices like cumin or coriander)
• 3/4 cup mild olive oil
• salt + pepper to taste

Combine all ingredients in the food processor/blender and process until emulsified. If you don't have a processor, mince the spearmint super finely, combine everything in a jar and shake.

(Vary the vinegar/citrus juice according to how sweet or sour the ingredients are and whether you like your dressings less or more acidic. The TJ's vinegar and cardamom both have a gentle sweetness, so you may want to increase the sweetener if you're substituting.)

Comments

[Jenny L.]

yum! I have also made a watermelon and FETA salad that is delicious. I bet you could crumble some feta into this recipe as well.