Essence of Summer

in
 The Cherokee Purple Heirloom Tomato
in the backyard has grown to 6' tall
and has been very prolific.
IMG_9606

Tomatoes on the vine earlier in the summer.

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
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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