Watermelon/Tomato Salad

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Gregory Denton, Executive Chef, Metrovino, Portland, Ore.
The National Culinary Review, June 2010


2 cups cubed watermelon
2 cups cubed heirloom tomato
½ cup extra virgin olive oil
Kosher salt and black pepper, to taste


Method: Combine watermelon, tomato and olive oil. Adjust seasoning with salt and pepper.


4 servings


Salad, Side, The National Culinary Review, Vegetarian

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals