Watermelon and Tomato Salad

Combining watermelon and tomato is all the rage, but it does sound like an odd partnership, doesn’t it? Well, don’t make any judgments until you’ve tried it, because it’s truly awesome. Sweet, tart, crisp, juicy and, above all,…fresh. And after a month’s worth of caprese salads, it’s time to change things up a bit.

Here’s an easy way to start the flavor parade.

Cut up equal parts watermelon and tomato chunks (halved cherry tomatoes are a visually appealing substitute). Let sit in a bowl for a bit and drain the juices. Add minced scallions, chopped mint and basil, feta and a splash of balsamic vinegar. Minced or sliced jalapenos will give it an extra kick, if desired. Toss and dig in!

Now THIS is summer in a bowl.

Eat Fresh

Farmers’ Markets have their full complement of produce this month, so hopefully this will inspire you to be creative with your favorite fruits and vegetables.

–Make a summery salad of watermelon chunks and cherry tomatoes with feta or goat cheese, topped off with chopped mint and pistachios, and tossed with red vinegar and oil. It’s an unusual combination, but surprisingly refreshing. (Use the leftover watermelon to blend up killer margaritas!)

— Steam fresh green beans and mix with a warm dressing of sautéed chopped red onions or shallots, Dijon mustard, dill, balsamic vinegar and olive oil.

— Slice a French baguette lengthwise and spread with basil pesto. Pile on fresh slices of mozzarella, tomato and a fistful of basil or arugula. Have plenty of napkins handy!

— For a light and novel dessert, cut a nectarine or peach into halves, grill lightly on both sides and top with vanilla ice cream. Drizzle with a syrup of balsamic vinegar and honey that has simmered gently on the stove.

— Take advantage of the abundance of mint to make a pesto to serve with lamb. Start with a basic pesto recipe –- replace half of the basil with mint, and the other half with Italian parsley. Then substitute walnuts for the pine nuts to enjoy a delicious alternative to mint jelly. And to make the meal even more special, ask the butcher to bone and butterfly the lamb so it can be grilled.