It took me awhile to recover from so many days off, but I have recipes again! LOL
Actually, I was quite busy this weekend – on top of grilling some filets from Chuck and smoking a free-range chicken we picked up at the farmer’s market, we pitted and froze five pounds of sweet cherries I found on sale for $.199/lb, made homemade chicken stock from a “soup chicken”- an old laying hen past her prime – and (believe it or not) made dog food for Scooter, using the meat from the old hen and a kidney from Chuck.
Yes, I guess we’ve gone off the deep end. I should have never read the ingredients on the bag of kibble we’ve been feeding him; it was simply appalling. I wouldn’t eat that stuff; why feed it to my furry, four-legged child?
At any rate, since we’ve got the grill/smoker cranked up full throttle for the summer, salads are still the order of the day. We’d picked up some lovely tomatoes and cucumbers at the farmer’s market this last weekend and have been trying to consume a seedless watermelon for several days (there’s only so much watermelon you can eat at any given meal, and I’ve been resisting the urge to pull the ice cream maker out and make a sorbet with it), so voilá! A Tomato, Watermelon and Cucumber salad.
Quick, easy, tasty, refreshing and oh-so-good for you, too. What more could you ask for?
Note: A mandolin will make quick work of the cucumber and onion.
Tomato, Watermelon and Cucumber Salad
4 to 6 servings
4 cups cubed watermelon
1 large, ripe tomato, chopped
1 large cucumber, sliced very thinly
1/2 large, sweet onion, sliced very thinly
1 teaspoon fresh thyme, minced
3 teaspoons sugar or Splenda
1/2 teaspoon salt
1/3 cup red wine vinegar
2 to 3 tablespoons olive oil
freshly ground black pepper to taste
Combine the watermelon, tomato and cucumber in a large bowl; toss with the sugar or Splenda and salt. Let it stand for 15 minutes.
Stir in the onion, thyme, vinegar and olive oil. Cover and chill for 2 hours. Taste; season with pepper. Serve on lettuce leaves, if desired.