Watermelon/Tomato Salad
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Credit: Gregory Denton, Executive Chef, Metrovino, Portland, Ore.
The National Culinary Review, June 2010
Ingredients
2 cups cubed watermelon
2 cups cubed heirloom tomato
½ cup extra virgin olive oil
Kosher salt and black pepper, to taste
Instructions
Method: Combine watermelon, tomato and olive oil. Adjust seasoning with salt and pepper.
Yield
4 servings
Tags
Salad, Side, The National Culinary Review, Vegetarian
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