I know we’re late to join the bandwagon, but we enjoyed this salad all through last summer, and now that watermelon and tomatoes are starting back in season, it seemed like it was about time to share this with you.  My parents lived in Atlanta very briefly at the beginning of last summer.  It didn’t work out so well, but they say at least one good thing came out of it — they went to a restaurant that served this salad.  I’m not even a big tomato fan, but when it’s combined with watermelon and feta cheese, as has become popular lately, it becomes something wonderful.  And the way my parents serve this salad is all about the presentation.  It’s simple and quick, but elegant and a bit “dressed up” looking at the same time.  It’s especially nice with both yellow and red tomatoes, as shown here.

Watermelon, Tomato, and Feta Salad

Adapted from we-don’t-remember-what-restaurant in “the ATL.” Serves 4

small watermelon
2 tomatoes (heirlooms are particularly pretty)
1/2 c feta cheese
olive oil
balsamic vinegar
1/4 c basil

Slice the watermelon into thin half moons (about 1/4″ thick). Layer two slices on a plate at angles with each other. Slice the tomatoes in 1/4″ slices and top the watermelon with two tomato slices. Sprinkle each plate with a couple tablespoons of cheese. Drizzle with olive oil and balsamic vinegar. Top with the basil, cut into thin ribbons.

Tags: appetizer, Fruit, Salad, tomato, Vegetable, vegetarian, watermelon

This entry was posted on Thursday, June 4th, 2009 at 10:25 pm and is filed under Appetizers, Fruit, Recipes, Salad, Side Dish, Vegetable, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.