Tomato Watermelon Salad With Turmeric Oil Recipes

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TOMATO AND WATERMELON SALAD WITH MOZZARELLA

Slice the tomatoes in big and small pieces for a more dramatic salad. For best results, make the salad without ever refrigerating the tomatoes, but with the watermelon ice cold from the refrigerator. The contrast of temperatures will give the salad an extra fresh taste. You will need Mozzarella in the "bag" with liquid; the liquid is used in the dressing.

Provided by Alex Guarnaschelli

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 12



Tomato and Watermelon Salad with Mozzarella image

Steps:

  • For the dressing: In a bowl, whisk together the olive oil, mozzarella liquid and pickle juice. Whisk in the vinegar. Taste for seasoning. Set aside.
  • For the herb salt: Put the parsley and the salt in the bowl of the food processor and pulse to blend until they are integrated and the salt is green. Keep in a sealed jar.
  • To assemble the salad: Slice and arrange the tomatoes in a single layer on a flat surface. Drizzle the tomatoes with a little sugar, black pepper and the dressing. Top with a sprinkle of the parsley salt. Taste a tomato slice for seasoning. Squeeze the lemon juice on the watermelon. Season the mozzarella slices with parsley salt and a little dressing, as well. Arrange the tomatoes, mozzarella and watermelon cubes on 6 rectangular plates. Serve immediately.

1 cup extra-virgin olive oil
6 to 8 ounces mozzarella cheese, cut into 12 small slices, liquid reserved
4 tablespoons pickle juice (from the jar)
1/2 cup apple cider vinegar
1/2 cup fresh parsley leaves, tightly packed, stemmed, washed, dried and chopped
2 ounces coarse sea salt
2 ripe beefsteak (or any large variety heirloom) tomatoes, washed, dried and stemmed
1 pint cherry (Sweet 100's or heirloom) tomatoes, washed, dried and stemmed
Granulated sugar
Coarsely ground black pepper
The juice from 1/2 to 1 lemon, depending on personal taste
6 ounces cold watermelon, rind removed, seeded, cut into bite-size cubes and refrigerated until just before serving

HEIRLOOM TOMATO AND WATERMELON SALAD

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 8



Heirloom Tomato and Watermelon Salad image

Steps:

  • Put the tomato and watermelon chunks in a bowl.
  • For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, and add salt and pepper to taste.
  • Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil.

8 cups 1 1/4-inch chunks red and yellow heirloom tomatoes
4 cups 1 1/4-inch chunks seedless watermelon
1/4 cup olive oil
2 tablespoon lemon juice
1 tablespoon honey
Kosher salt and freshly ground black pepper
1 1/2 cups feta, cut into 1/2-inch chunks
1/2 cup torn fresh basil leaves

TOMATO AND WATERMELON SALAD

When it comes time for summer, I can't resist making a salad bursting with ingredients from the local markets. For best results, make the salad without ever refrigerating the tomatoes but with the watermelon cold from the refrigerator. The contrast of temperatures will give the salad an extra fresh taste.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 11



Tomato and Watermelon Salad image

Steps:

  • In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.
  • Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up. Season them with salt, black pepper and sugar. Drizzle the tomatoes with the dressing. Toss them with the tarragon and strawberries.
  • Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.

Nutrition Facts : Calories 145 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 137 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 1 grams, Sugar 4 grams

2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried
1 pint cherry tomatoes, stemmed, washed and dried
1 tablespoon chopped tarragon leaves
4 strawberries, hulled, washed and cut into very small pieces
Maldon sea salt
Freshly ground black pepper
1 to 2 teaspoons superfine (or granulated) sugar
6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes

HEIRLOOM TOMATO & WATERMELON SALAD

Use a variety of colours and sizes of juicy tomatoes in this simple, seasonal side dish with fresh mint and creamy crumbled feta

Provided by Jessica Simmons

Categories     Side dish

Time 5m

Number Of Ingredients 4



Heirloom tomato & watermelon salad image

Steps:

  • Put the tomatoes in a large bowl. Remove the outer rind of the watermelon, cut the flesh into medium-sized cubes and add to the tomatoes.
  • Roughly chop the mint leaves, discarding the stalks but leaving a little for the garnish, and add the rest to the bowl. Crumble over the feta, toss everything together lightly and garnish with the reserved mint.

Nutrition Facts : Calories 171 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.9 milligram of sodium

300g heirloom tomato (a mixture of colours and sizes looks nice), halved or quartered if large
0.25 large or 0.5 small watermelon
handful mint , leaves picked
100g feta

TOMATO WATERMELON SALAD

The quintessential summer salad with lots of lycopene. Tomatoes and watermelon are a match made in heaven! Perfect with grilled meat on a hot day! This is best served at room temperature. Dress the salad right before you eat it.

Provided by 1insa

Categories     Salad     Fruit Salad Recipes

Time 15m

Yield 12

Number Of Ingredients 9



Tomato Watermelon Salad image

Steps:

  • Gently mix watermelon, tomatoes, mint, onion, and feta cheese in a large bowl.
  • Whisk olive oil, vinegar, salt, and pepper together in small bowl; drizzle over salad and gently toss to coat.

Nutrition Facts : Calories 314.3 calories, Carbohydrate 60.7 g, Cholesterol 11.1 mg, Fat 8.5 g, Fiber 3.8 g, Protein 6.9 g, SaturatedFat 2.6 g, Sodium 150.6 mg, Sugar 49.2 g

1 large seedless watermelon, cut into 1-inch cubes
4 tomatoes, cut into 1-inch dice
12 mint leaves, sliced thinly
1 large sweet onion, thinly sliced
1 cup crumbled feta cheese
¼ cup olive oil
2 tablespoons white balsamic vinegar
1 pinch coarse salt, or to taste
1 pinch ground black pepper, or to taste

WATERMELON TOMATO SALAD

Watermelon and tomatoes may seem an unlikely pair, but they team up to make a winning combination in this eye-catching salad. -Matthew Denton, Seattle, Washington

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 18 servings.

Number Of Ingredients 6



Watermelon Tomato Salad image

Steps:

  • In a large bowl, combine the watermelon, tomatoes and onion. In a small bowl, combine the parsley, basil and lime juice. Pour over watermelon mixture and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

10 cups cubed seedless watermelon
2 pints yellow grape or pear tomatoes, halved
1 medium red onion, chopped
1/2 cup minced fresh parsley
1/2 cup minced fresh basil
1/4 cup lime juice

TOMATO AND WATERMELON SALAD

Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.

Provided by Sam Sifton

Categories     salads and dressings

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7



Tomato and Watermelon Salad image

Steps:

  • Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
  • Whisk together the oil and vinegar and season with salt and pepper to taste.
  • Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 1280 milligrams, Sugar 30 grams

4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
1 small seedless watermelon, cut into 1 1/4-inch cubes
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper to taste
1 cup feta cheese, torn into large crumbles

WATERMELON AND TOMATO SALAD

An unexpected but deliciously addictive flavor combination! This recipe serves two, but you may want it all for yourself.

Provided by KIERSA

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 8



Watermelon and Tomato Salad image

Steps:

  • Place the tomatoes and watermelon into a mixing bowl. Sprinkle with the basil, feta cheese, and lemon zest. Drizzle with the olive oil and balsamic vinegar. Toss gently. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 373.1 calories, Carbohydrate 22.9 g, Cholesterol 56.1 mg, Fat 27.7 g, Fiber 2.4 g, Protein 11.3 g, SaturatedFat 11.4 g, Sodium 721.2 mg, Sugar 13.7 g

1 pint cherry tomatoes, halved
2 cups cubed seeded watermelon
6 large basil leaves, thinly sliced
½ cup crumbled feta cheese
1 teaspoon lemon zest
2 tablespoons extra-virgin olive oil
1 ½ tablespoons white balsamic vinegar
salt and pepper to taste

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