This is an absolutely perfect summer side! Sweet, tangy, a little smoky, and super refreshing – it was well-liked by normal people and tolerated by Alex, who doesn’t care for watermelon (what?). Enjoy!
WATERMELON AND CHARRED TOMATO SALAD
from Food & Wine
4 plum tomatoes, halved lengthwise (would also be great with heirloom tomatoes; if bigger than plum tomatoes, cut in thick slices to grill)
Extra-virgin olive oil, for brushing
2 pounds seedless watermelon—rind removed, flesh cut into 1/2-inch dice
1 English cucumber—peeled, halved, seeded and cut into 1/2-inch dice
3 tablespoons fresh lime juice
1/2 teaspoon crushed red pepper
1/2 cup chopped cilantro
Light a grill or preheat a grill pan; oil the grill grate. Brush the tomatoes with olive oil and grill cut side down over high heat until charred, about 4 minutes. Don’t overcook! Transfer to a plate and let cool completely. Cut the tomatoes into 1/2-inch dice.
In a large bowl, toss the tomatoes with the watermelon, cucumber, lime juice and crushed red pepper. Stir in the cilantro, season with salt and serve at once.
Nutritional Info (entire recipe makes 6 servings): 98 Calories, 18 grams Carbohydrates, 2.6 grams Fat, 1.5 grams Protein