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
- Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
- 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