Summer is the perfect time to experiment with new salad recipes. So many amazing vegetables and fruits are in season and pair well for a refreshing and healthy side dish. Try this watermelon, cucumber and tomato salad, and let us know what you think next time you're in the nursery!
Watermelon, Cucumber and Heirloom Cherry Tomato Salad
- ½ small yellow or red seedless watermelon, cut into ½-inch cubes (about 3 cups)
- 3 cucumbers, peeled (if skin is thick or bitter) and cut into ½-inch cubes (about 2 cups)
- 1 pint heirloom green, black or yellow cherry tomatoes, halved (about 2 cups)
- Zest of 1 lime
- 1 to 2 limes, juiced (about ¼ cup)
- 1 lemon, juiced (about ¼ cup)
- ½ to ¾ teaspoon sea salt or kosher salt, to taste
- ½ teaspoon chili powder
- In a large serving bowl, combine the watermelon, cucumbers and cherry tomatoes.
- Chop the lime zest into ¼-inch pieces and add to the salad. Add the lime juice and lemon juice and toss. Add the salt and chili powder and toss again.
- Store in the refrigerator until ready to serve.
Source: Georgeanne Brennan and Ann M. Evans, The Davis Farmers Market Cookbook
This recipe was demonstrated for CUESA’s Market to Table program on July 7, 2012.