What to do with all of the tomatoes!

Posted by Kathryn @ 3:46 PM

It is that time of year when I am perpetually overwhelmed by my CSA box. I am currently running out of ideas for tomatoes since I don't really have the space for freezing a bunch of sauce... and I hesitate to do a lot of canning in my non air conditioned kitchen. So right now I am on a bit of a tomato salad kick and a recent magazine offered yet another rendition! Grilled Watermelon and Tomato Salad. It is a pretty refreshing salad. I had a yellow watermelon which against the red and green heirloom tomatoes was simply gorgeous. Next time I might pass on the watercress though!

1 lb of Watermelon... Remove rind, cut into 1/2 inch slices in a convenient size for grilling
Olive Oil for Brushing
6 small tomatoes of various colors quartered
2 tsp sweet vinegar ( recipe called for raspberry, I used balsamic)
1/2 cup plain yogurt ( recipe called for greek, I was out so I just used whole milk yogurt)
2 tsp sherry vinegar
1 1/2 cups watercress ( taste the water cress if mild use this amount, if peppery you may want less)
1/4 cup finely chopped basil

Grill the watermelon ( brushed on one side with olive oil) for 2-3 minutes over direct heat on a medium hot grill.
Cut watermelon in 1 inch pieces. Toss tomatoes in sweet vinegar along with salt and pepper. Let macerate for a few minutes. Whisk together yogurt, sherry vinegar, salt, and pepper. Top the waltermellon and tomatoes (with juices) with watercress and basil and a dollop of dressing.

Eat immediately (the watermelon does not taste as good the second day). The result is a lightly smoky sweet salad which is a good foil to spicy food.