Sunday, September 02, 2012

Your Sunday Recipe

     Before summer's sweet watermelons go the way of all flesh and fade into memory when the cold October winds blow, there's still time for this amazing Tomato and Watermelon Salad.  The recipe comes from a wonderful website

     Do yourself a favor, check out the website, check out the recipes, sign up for Betsy's newsletter, attend a few of her monthly demonstrations at New Frontiers, check out the other links for foodie meet-ups, etc. Betsy focuses on raw food only, but even if you're not that much of a veggie-ite, you'll find some amazing recipes that will add some wonderful variety to your diet.
     Like all recipes, have fun varying it to suit your taste.  Like, if you're not a fan of cilantro, try watercress for some green bite.  Or vary the spices to suit your taste.  Enjoy!

2 cups cherry tomatoes, cut in half
2 cucumbers, peeled and cut into 3/4 inch cubes
4-6 cups watermelon cut into 3/4 inch cubes
2 avacados, peeled, pitted and cut into 3/4 inch cubes
2 tablespoons cilantro, chopped
1/2 teaspoon coriander seed, ground
3 tablespoons olive oil
3 tablespoons aged balsamic vinegar
salt and pepper to taste

In large mixing bowl, combine cut up ingredients, sprinkle on coriander and toss gently.  In a small bowl whisk together olive oil, balsamic vinegar, salt, pepper.  Pour dressing over the salad and toss again to coat.  Serve chilled.



Sewertoons AKA Lynette Tornatzky said...

I like the cube idea! Recipe sounds great!

Alon Perlman said...

Heavens to Betsy! A great website, great artistic photographs and congratulations to the graduating chefs in the September issue.
Interesting Cucumber fennel salad.

This recipe; tomato watermelon sounds like it could go the way of the gazpacho.
Bread garlic and water missing from the Tradicional serving that provides relief from a hot, summer day in Andalucía.
No reason not to add red (or green) bell pepper to this recipe. The best cucumbers are the Persians, which are small, so Two sounds a little short. Usually the seeds are taken out of the medium sized standard cukes.
Two thirds of the salad could be pureed with the dressing and the cubes diced smaller, then this salad would be indistinguishable from a gazpacho. Drink it up!

I have yellow cherry tomatoes and a ripe yellow melon, and Persian cukes (Could be a Canary melon, though I haven’t cut into it to see the flesh color, and yellow bell peppers are a short drive away) So I’m imagining a yellow variation. But I stretched something in my shoulder that is less flexible than my imagination, so no slicing and dicing for me for a while. (Update; it was a Lemon-Drop melon with green flesh and not quite compatible with the yellow cherry tomatoes and drizzle of balsamic I tried with it,perhaps a yellow watermelon some other time).
Apparently there are so many variations of the dish that gazpachos are identified by color.
A green melon (Ogen Melon), green bell pepper and Heirloom green but sweet tomatoes, I’ve had from farmers market (a Russian varietal?not the fried green tomato type). A hint of mint?
There is a purple Crimean melon. That, with Purple heirloom tomatoes and boiled beets would give it an eastern European lean. But that would be a radical anarchistic departure from the raw philosophy.
On a more political note; I would name one dish “the Red Terror” and the other “the Yellow Menace”.
And of course; “Greenie Radical” (or was it communist radical?).
And Coriander- Wasn’t that the sprouting South American revolutionary poet? Or am I thinking of Cilantro?
Viva Verde! Avoid free radicals! Liberate the anti-Oxidants! Raw vegetables and naked fruit running wild in the streets!
What is this country coming to?