Tomato Watermelon Salad

Watermelon has always been a favorite summer treat to many. I can remember the rush of the watermelon fruit baskets, spitting watermelon seeds and the delicious melon on hot summer days. Watermelon not only fills you up but quenches your thirst as well. You will find them at parties, picnics, and enjoyed in many backyards. My dad would often bring watermelon up to my children to enjoy on a hot summer day. It was their way of  bonding and while my dad is gone my children still share many memories of their grandpa and watermelon. 

To grow the large oval watermelon requires a lot of space and a long growing season. Most home gardeners do not have either and prefer the smaller "baby" melon to grow. The smaller melon requires a 1/3 of the space of the larger versions. There are others that take growing watermelon serious business and compete in "weigh-offs" to see whose melon is bigger. Giant watermelons can grow up to 200 lbs.

Serves 5
When paired with the tomato, another seasonal sensation the watermelon takes on a sweet and savory tang, like in this tomato, watermelon salad generously provided by the Urban Food Group in WakeMed’s 2008 Dish It Up Cookbook.

3 large tomatoes, diced into large pieces
1/2 baby watermelon, diced into large pieces
2 cucumbers, peeled, seeded and diced
1 small red onions, julienne (chopped into long thin pieces)
1/2 cup basil, chopped
1/2 head flat leaf parsley, chopped
1/2 cup apple cider vinegar (use more for added flavor)
1/4 cup honey (omit the honey to cut the amount of sugar and carbs)
1/4 cup olive oil
Salt and pepper
Combine all ingredients in a large bowl and toss well. Season to taste with salt and pepper.

Per Serving: 254 calories; 10.8g fat; 1.5g saturated fat; 1.2g polyunsaturated fat; 8g monounsaturated fat; 0mg cholesterol; 14.6mg sodium; 69g carbohydrates; 3.5g fiber; 61g sugar; 3.4g protein

recipe source here

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