Recipe by Doug Matthews
"A quick, colorful, spicy, and refreshing salad that is perfect for any cookout."
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cubed, seeded watermelon
yellow tomato, cut into cubes
red tomato, cut into cubes
rice wine vinegar
chile-garlic sauce (such as Sriracha®)
chopped fresh lemon basil, or to taste
salt and ground black pepper to taste
We have even roasted it in the oven as a topping for salmon - 400 for 20 minutes
We love this refreshing salad! I used Black Cherry Tomatoes and Basil from my garden. The flavors go together so well with the sweet of the honey and then the tang of the vinegar. Give this recipe another five stars because it is so beautiful. Thank you Doug Matthews
Made for Recipe Group. Hubby and I both liked this, we ate almost the whole bowl at dinner one night. You know when something is 'moreish' it's pretty darned good! I used a chili garlic sauce and rice vinegar. Lemon basil is a nice touch, little lighter than regular basil with that lemony undertone. Eating tomato and melon together was a little weird for me, but it works well together. It was definitely spicier the next day for the chili sauce. Thanks for the recipe!
This was a very tasty and refreshing salad. Would definitely make it again. I used red wine vinegar instead of rice wine vinegar. Wasn't able to find sriracha so improvised with minced garlic and chile powder.
Recipe Group Selection: 05, July 2014 ~ A unique combination of ingredients and taste. I didn't have rice wine vinegar, so I used rice vinegar, and only had regular basil. Even with those two subs, we enjoyed this salad. It had heat the night I made it, but it had a lot more heat the following day from the Sriracha®. The color combinations from the watermelon and tomatoes made for a nice serving presentation. Thanks, Doug for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Watermelon Tomato Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 62
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