Watermelon and Charred Tomato Salad
Created by Food & Wine MagazineCourse: Salad
Diet: Vegetarian
Season(s): Summer, Fall
Ingredients
- 4 plum tomatoes, halved lengthwise
- 2 pounds seedless watermelon, rind removed, flesh cut into half inch dice
- 1 english cucumber, halved, seeded and cut into half inch dice
- 1/2 cup fresh cilantro, chopped
- 1/2 teaspoon crushed red pepper
- 3 tablespoons fresh lime juice
- Extra virgin olive oil for brushing Kosher salt
Instructions
Light a grill or preheat a grill pan; oil the grill grate. Brush the tomatoes with olive oil and grill cut side down over high heat until charred, about 4 minutes. Transfer to a plate and let cool completely. Cut the tomatoes in a half inch dice. In a large bowl, toss the tomatoes with the watermelon, cucumber,m lime juice and crushed red pepper. Stir in the cilantro, season with salt and serve at once.
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