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
4 as a side
watermelon, diced in 1-inch cubes
large tomatos, diced and drained. Peel if you want.
fresh Mozzarella, diced in 1/2-inch cubes
white balsamic vinegar
loosely packed tarragon leaves, chopped
sweet onion, preferably Vidalia, but Walla Walla or other sweet will do, sliced in rings
kosher salt and freshly ground black pepper, to taste
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!