A lovely light and refreshing salad to have on the table any time over summer. Add the dressing just before serving otherwise the juice from the tomatoes and watermelon will dilute the flavours.
Serves: 6-8
INGREDIENTS
400 grams red tomatoes
½ small ripe watermelon
¾ cup pomegranate seeds
Fig balsamic dressing
2 tablespoons olive oil
2 teaspoons fig balsamic glaze
1 tablespoon sherry vinegar or red wine vinegar
1 clove garlic, crushed
sea salt and pepper
METHOD
Cut the tomatoes in half and remove the seeds. Cut into rough chunks and place in a large bowl. Peel the watermelon, cut into the same size pieces and add to the tomatoes.
Dressing: Whisk everything together in a bowl and season with salt and pepper.
To serve: Add half the pomegranate seeds to the tomato mixture and toss with the dressing. Transfer to a serving bowl and sprinkle over the remaining pomegranate seeds
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!