Watermelon and tomato are two fruits that complement each another in an unusual way. When you cut up and combine them, their distinctions become a little blurry and each masquerades as the other. The tomato’s acidity becomes tamed, as does the melon’s sweetness; their juices mingle, and even their flesh seems to meld.

Yield 4 servings

Time 15 minutes

Mark Bittman

There’s crunch in this salad, from an unusual source: the seeds, in limited quantities at least, are not only tolerable but an asset.

Ingredients

• 2 1/2 cups seedless watermelon, in 1-inch cubes or balls (cut over a bowl to catch the juice and reserve it)
  
• 1 1/2 cups cherry or grape tomatoes, cut in half
  
• 1/2 cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or Maytag blue cheese
  
• 1/2 cup minced scallions
  
• Salt
  
• 2 tablespoons extra virgin olive oil
  
• 2 tablespoons sherry vinegar
  
• Pinch cayenne
  
• 1/2 cup cilantro or parsley, roughly chopped
  
  Method
  
  
• 1. Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
     
• 2. Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne. To serve, dress the salad with this mixture and garnish with cilantro. Do not refrigerate and serve within 30 minutes.
     
     Source: The New York Times
     http://bitten.blogs.nytimes.com/2008/06/20/recipe-of-the-day-watermelon-and-tomato-salad/
     
     Dan’s note: feta cheese works, as does balsamic vinegar instead of sherry. It’ll make a pretty watery, soupy salad- people might not want to eat it. Maybe you can drain it or something. It’s very tasty, though!