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    TOMATO & WATERMELON SALAD
    from "Seasoned in the South" by Bill Smith and Lee Smith

    Many recipes have resulted from the sudden wave of produce that begins arriving in midsummer. Tomato soups and sauces, pickles and relishes, lavish salades composeés. In mid-August, I often have tomatoes or melons on several dishes at once and fresh herbs show up everywhere. This salad is a new discovery thanks to the fact that I sometimes don't pay attention when I am ordering.

    Serves 4 to 6
    INGREDIENTS (CLICK TO BUY)

    5 cups ripe, bite-sized watermelon chunks, seeded as best you can, but don't go crazy
    1 1/2 pounds very ripe tomatoes, finely chunked
    3 teaspoons sugar
    1/2 teaspoon salt
    1 small red onion, peeled, quartered, and thinly sliced
    1/2 cup red wine vinegar
    1/4 cup good, strong-flavored extra-virgin olive oil

    Print recipe
    PREPARATION

    Toss the melon and tomatoes with the sugar and the salt. Let sit for 15 minutes. Then fold in the onions, vinegar, and oil. Serve very cold. This salad is amazingly refreshing.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Baby Seedless Watermelon - $5.99/ea
     Farm Fresh
     
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
     
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
     
      Roland Aged French Red Wine Vinegar - $3.69/ea
     16.9oz
     
    You May Already Have
      Domino Granulated White Sugar - $2.49/ea
     2lb box
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
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