Tomato and Watermelon Salad with Ginger-Chile Dressing
Sun-warmed, summer-ripe tomatoes are essential for this colorful salad. Its sweet-hot dressing is also good on a spinach salad. When good local tomatoes are not in season, use three watermelon slices.
Makes 4 servings
Ingredients
- 1 lime
- 1/3 cup sugar
- Six 1/4” slices fresh red chile pepper
- 1 teaspoon grated ginger
- 8 seedless watermelon slices, each a 3” by 1” thick triangle, chilled
- 2 medium beefsteak tomatoes, each cut into 1/2” slices
- 4 mint sprigs
Directions
- FOR THE DRESSING: Cut four 1/2” by 1” strips zest from the lime. Squeeze the juice into a small saucepan. Add the zest, sugar, chile, and ginger. Pour in 1/2 cup cold water.
- Over medium-high heat, boil vigorously until the dressing is pale gold, about 3 minutes; there should be 1/3 cup. Set aside and cool to room temperature. Before serving, remove the lime zest and chile pepper.
- FOR THE SALAD: Place two melon slices and two tomato slices on each of four salad plates, starting with the melon and alternating them. Spoon one-fourth of the dressing over each salad. Garnish with the mint, and serve.
Copyright© 2008 Dana Jacobi, Adapted from 12 Best Foods Cookbook