This salad is refreshing and light, the perfect blend of summer flavors.
Watermelon and Tomato Salad adapted from a recipe found at Taste of Home
1-1/2 tablespoons lime juice
1 tablespoons white balsamic vinegar
1 tablespoons olive oil
1 tablespoons honey
1 small mango, peeled and chopped (I use frozen slices)
1/2 teaspoon grated lime peel
1/2 teaspoon kosher salt
1/8 teaspoon white pepper
4 cups cubed seedless watermelon
3/4 pound yellow tomatoes, coarsely chopped (about 3 medium) (I use cherry halves)
3/4 pounds red tomatoes, coarsely chopped (about 3 medium)(again, cherry halves)
1 small sweet onion, thinly sliced and separated into rings (I use 1/2 onion)
1/3 cup minced fresh cilantro
1) For dressing, place lime juice, white balsamic vinegar, olive oil, honey, mango, lime peel, salt
and pepper in a blender; cover and process until pureed.
2) In a large bowl, combine watermelon, tomatoes, onions and cilantro. Just before serving, add dressing and toss to coat. Serve with a slotted spoon. Yield: 6 servings.