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Рецепт Minted Watermelon And Multicolored Tomato Salad
by Global Cookbook

Minted Watermelon And Multicolored Tomato Salad
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  Порций: 6

Ингредиенты

  • 1 x 4-lb. seedless watermelon (about 8 c.)
  • 2 lb vine-ripened orange or possibly yellow tomatoes (about 8)
  • 1 tsp coarse salt
  • 1/2 x red onion, cut into 1/8-inch slices, rings separated (makes about c.)
  • 1 x lemon or possibly 1/2 small regular cucumber, thinly sliced into rounds
  • 2 Tbsp. freshly squeezed lime juice
  • 1 tsp fresh ginger, peeled and grated
  • 1 tsp sugar
  • 2 Tbsp. fresh mint, julienned, for garnish, cilantro or possibly
  •     flat-leafed
  •     parsley can be substituted

Инструкции

  1. Place a colander over a large bowl. Remove rind and any seeds from the watermelon and cut into bite-sized pcs. Put the pcs into the colander, trying to catch as much of the juice as you can. Cut each tomato into 6 wedges and add in to the watermelon in the colander. Sprinkle the fruit with salt and toss well. Let stand for 45 min at room temperature to allow the juices to drain into the bowl.
  2. Remove the colander from the bowl and pour the fruit juices into a saucepan. Place over medium heat and simmer till reduced to about 3 Tbsp., 5 - 10 min. Transfer the fruit to the bowl, add in the onion and cucumber and toss well.
  3. In a small bowl, combine the reduced juices, lime juice, ginger and sugar.
  4. Pour over the watermelon mix and toss gently to coat well. Garnish with mint and serve immediately.
  5. Serves 6.
  6. Carolyn Wente likes adding orange or possibly yellow tomatoes for visual contrast with the bright red watermelon. Rather than chilling the light summer salad, she serves it at room temperature to enhance the flavors of the delicate fruit. She recommends pairing with a slightly chilled, dry Ros-style wine.