Essence of Summer

 The Cherokee Purple Heirloom Tomato

in the backyard has grown to 6' tall

and has been very prolific.

With the last 3 tomatoes of the season picked from the vine,

how in the world do you honor these last fruits?

This salad is the essence of summer

and a great way to say goodbye to the

Cherokee Purple

until next year!

Tomato and Watermelon Salad

Ingredients

5 cups (3/4-inch) seeded watermelon cubes

1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes

3 teaspoons sugar

1/2 teaspoon salt

1 small red onion, quartered and thinly sliced

1/2 cup red wine vinegar

1/4 cup extra virgin olive oil

Romaine lettuce leaves (optional)

Cracked black pepper to taste

Preparation

1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.

Bill Smith, Crook's Corner Cafe & Bar, Chapel Hill, North Carolina, Seasoned in the South: Recipes From Crook's Corner and From Home, Southern Living JULY 2007

ENJOY!

xo

harriet