This watermelon and tomato salad is refreshing, with a balance of bright, crisp, and fruity flavors. The lemon and watermelon are no-brainers. A summertime classic combo, but the olives and tomato bring another touch. Sweet, salty, and acid all work together. The flavors are a bit savory but still fresh for the summer. Watermelon is the hydration king too. Who said staying hydrated couldn’t be a trip to flavor town.
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savory watermelon salad
Fruit salads always have a sweet stigma. At least growing up for me they did. Let’s flip that upside down. It doesn’t always have to be sugar on sugar. Olives + watermelon = deliciousness. It sounds weird but trust me. I had a handful of test subjects for this one with pleasant surprises. Add tomatoes to the mix and it’s a party. Dry charring the tomatoes helps bring out more of their glutamic acid. Basically, food science talks for tiny tomato flavor bombs. The thought behind building the recipe was the french salad nicoise. Another great summer salad with a fruity turn. Good olives, tomatoes, shallots, and lemon.
watermelon and flavor friends
This salad is a perfect twist for the weather. A summer salad to shake up your friends and family. This recipe is vegan, but if you please toss some goat cheese or feta on top. It’s Another contrast in flavor and texture. There’re so many varieties of olives and tomatoes around. Have fun with it, but be warned. Getting too crazy with this one can result in disaster. It can get weird fast. Use this recipe to stay on track until you’re ready to leave the nest.
Watermelon salad is always on my summer plate rotation. It’s a great fruit with a lot to explore. There’s always leftover melon so give this recipe a try. A little secret by the way. The salad is better the next day.
Savory watermelon salad
- 2C (310g) Watermelon
- 1/2C (75g) Tomato
- 1 (15g) Olives
- 1 tbsp (14g) Lemon juice
- 1 Tbsp (2g) lemon zest
- 1/4C (12g) thin sliced shallot
- ⅛ tsp (1g) salt
- place a flat bottomed pan onto medium heat.
- Slice the tomatoes in half and sear on the cut side until browned. mix in a bowl with lemon juice zests, and salt. Rest for 15 minutes,
- After 15 minutes, add the watermelon to the tomato mixture, Stir until evenly combined.
- Thinly slice the shallot and roughly chop the olives.
- On a large plate, arrange the watermelon onto it. Layer with the shallot and olives.