Make Ahead

Red and white salad

June 29, 2011
0 Ratings
  • Serves 4 as a side
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

What You'll Need
  • 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
  1. 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.
  2. Set watermelon cubes aside in a colander to drain; ditto diced tomatos, while you dice the cheese and chop the tarragon.
  3. 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.
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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!

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