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Two Watermelon & Tomato Salads With Seasons: What To Eat When It's Too Hot Out

Today I present to you not one, but TWO, big ass salads** that are not only gorgeous, delicious and quick to make, but are also satisfying when served as lunch or dinner. Both salads feature watermelon, tomatoes and seafood.

** big ass salads is something I lovingly call my creations that are heavy on produce with a few fun additions that don't leave you hungry for quite some time

Watermelon is in season. Tomatoes are in season. Why not put them together?

The first salad was a special at a Richmond based restaurant called Pasture I visited last week thanks to Sabra. Once our waitress told us about the special of the day, I knew I'd be getting it. The salad included red and yellow watermelon, thinly sliced radishes, edamame, tomatoes, ricotta and perfectly grilled shrimp with a lemony vinaigrette on a bed of arugula. I'll be honest: I felt pretty smug about my choice! I could eat this daily.

After three days of eating out in Richmond, think Southern fried food and plenty of cocktails, I wanted something lighter for Friday dinner. Clearly, I was still thinking about the salad from Pasture because I created something similar using scallops instead of shrimp and feta instead of ricotta.

Watermelon & Tomato Salad with Seared Scallops

Here's what you do:

1) Dress salad greens with olive oil, lemon juice and season with salt and pepper.
2) Top the greens with a mixture of watermelon cubes and halved cherry and grape tomatoes.
3) Scatter feta over the salad.
4) Top the salad with perfectly seared scallops {make sure to dry the scallops before searing them in oil and seasoning them with salt and pepper}.
5) Drizzle the entire creation with a bit of olive oil and top with fresh basil.

Happy Monday!
How would YOU combine tomatoes and watermelon?