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Healthy Recipe: Tomato-Watermelon Salad
Nothing says summer like this refreshing marriage of produce. By Chris Campbell
Photograph by Emily Codik.
Comments () | Published July 11, 2014

Whether packed up for an afternoon picnic or enjoyed at a weekend barbecue, tomatoes and watermelon are a delicious, healthy way to beat the summer heat. While they’re great on their own, they’re even better together, paired in a cool salad bursting with bright colors and tons of flavor. 

Food writer Emily Codik likes this simple recipe, which keeps the focus on the produce. “This salad is super-refreshing, thanks to the combination of chilled watermelon and ripe tomato,” she says. “And since it tastes somewhere between savory and sweet, it feels more indulgent than it actually is.”

Codik adds that the trick to the salad is letting it rest for a bit to allow the flavors to blend, with the watermelon picking up hints of tomato and vice versa. 

Tomato-Watermelon Salad

Serves 4 to 6

Ingredients
1 pound chilled watermelon, cut into 1-inch chunks
½ pound tomato, cut into 1-inch chunks
1 tablespoon extra-virgin olive oil
1 tablespoon crushed pistachios
1 tablespoon crumbled feta
4 mint leaves, thinly sliced
Sea salt to taste

Directions
1) Combine watermelon and tomato in a bowl. Season with sea salt. Drizzle with olive oil and stir gently. Set aside for 15 minutes to allow the flavors to develop.
2) Garnish with pistachios, mint, and feta. Add more salt, if necessary. Serve immediately.

Have a healthy recipe to share? E-mail wellbeing@washingtonian.com for a chance to be featured on Well+Being.

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Posted at 02:30 PM/ET, 07/11/2014 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs