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 http://rawfoodbetsy.com
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.