Print

The Hungry Cat’s tomato and watermelon salad

Course Starter
Cuisine North America
Keyword Melon, Tomato
Servings 4

Ingredients

Watermelon vinaigrette

  • 1/2 shallot minced
  • 1 clove garlic minced
  • 1 1/2 tsp Dijon mustard
  • 1 tbsp sherry vinegar
  • 1/3 cup watermelon reduction*
  • 3/4 cup olive oil plus 2 tablespoons
  • salt and pepper

Tomato and watermelon salad

  • 4 tomatoes
  • 3/4 tsp salt divided, more to taste
  • 3/4 tsp pepper divided, more to taste
  • 4 cups watermelon diced seedless
  • 1/2 red onion thinly sliced
  • 1 cup feta cheese crumbled
  • 8 to 10 basil leaves torn
  • 8 to 10 mint leaves torn
  • 4 cups loosely packed arugula
  • 1/3 cup watermelon vinaigrette

Instructions

Watermelon vinaigrette

  1. In a medium bowl, whisk together the shallot, garlic, mustard and vinegar. Slowly whisk in the watermelon reduction, then whisk in the oil until fully incorporated.
  2. Season to taste with salt and pepper.
  3. (This makes about 1 1/3 cups vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week)

Tomato and watermelon salad

  1. Cut the tomatoes into wedges and spread them out on a sheet pan.
  2. Season with one-half teaspoon each salt and pepper and set aside for 15 minutes.
  3. In a large bowl, toss together the tomatoes, watermelon, onion, feta, basil, mint and arugula. Gently toss in the vinaigrette. Taste and season with one-fourth teaspoon each salt and pepper, or to taste. Add additional vinaigrette to taste as desired before serving.

Recipe Notes

* To make a watermelon reduction, juice all or part of a watermelon (using a juicer, a blender or food processor and straining), then simmer until the juice is reduced by half.

Flavorful summer salad by the restaurant the Hungry Cat in Hollywood

Recipe description and photography by Noelle Carter and Anne Cusack / Los Angeles Times Oct. 13, 2012
https://www.latimes.com/recipe/the-hungry-cats-tomato-and-watermelon-salad