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Author Notes: This is loosely based on a recipe a girlfriend found in the LA Times and sent to me; I've tweaked and played a bit with it, and come up with a version I like. I love the look of surprise on faces when they realize some of the red is tomato, while the rest is watermelon! Warning; it doesn't keep well, so make only what you expect to eat today. —Kayb
Serves 4 as a side
- 3 cups watermelon, diced in 1-inch cubes
- 2 large tomatos, diced and drained. Peel if you want.
- 4 ounces fresh Mozzarella, diced in 1/2-inch cubes
- 1/4 cup white balsamic vinegar
- 1/4 cup loosely packed tarragon leaves, chopped
- 1 sweet onion, preferably Vidalia, but Walla Walla or other sweet will do, sliced in rings
- kosher salt and freshly ground black pepper, to taste
- Blanch onion rings (cut into half-circles if it's a really large onion) in boiling water for one minute, then plunge into cold water to stop cooking. Set aside to drain.
- Set watermelon cubes aside in a colander to drain; ditto diced tomatos, while you dice the cheese and chop the tarragon.
- Toss all ingredients, drizzle with balsamic, toss again, and season with salt and pepper. Set aside at room temp for 30 minutes or more to allow flavors to combine.
- This recipe was entered in the contest for Your Best Dish in the Raw
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