Watermelon and Tomato Salad
This is courtesy of Mark Bittman, The NYTimes’ Minimalist. Here’s a video of how to make it.
Ingredients:
- Watermelon Cubes
- Cherry tomatoes halved
- Cayenne
- Blue cheese (or Roquefort)
- Scallions
- Oil and Vinegar
- Parsley
Key to this is tasting as you go. Add ingredients and taste as you go until the flavor is balanced. Start with a couple tablespoons of olive oil. Start light with the vinegar. Mark prefers sherry vinegar, but you can use balsamic. Add the watermelon and tomatoes. At a big but not huge pinch of cayenne. Add the blue cheese. Add some of the scallions and parsley and then keep working with each ingredient until you get the acid, salty, and sweet combinations how you like it. This would make a great turkish breakfast.
