This heirloom tomato and watermelon salad is a perfect taste of summer.
It’s official, summer is over.
At least in Toronto. The weather has cooled off and people are wearing coats at night.
I can see Facebook friends with kids are rejoicing that summer is finally over. It’s a new beginning.
Perhaps that’s the best…or rather only way to look at it. Onto something new!
I have some big plans this fall. I’m traveling quite a bit and working on some projects that I had on the back burner for the last few years but I’m finally making it happen.
But before we toss summer completely aside let’s remember there’s nothing better than a salad in season. This heirloom tomato and watermelon salad is the last flavour of the season.
I shared this watermelon salad recipe a few years ago. It’s only a few ingredients and so easy to make. I really loved it. But Dave hates watermelon and I realized over the years I just stopped making it. I’m happy to rediscover the flavours this year.
This recipe is slightly adapted from my lunch at Diwan restaurant at the Aga Khan Museum. A few weeks ago I shared their Persian eggplant dip recipe. This dish doesn’t feel particularly Middle Eastern, other than the pomegranate molasses, but I really enjoyed it.
Salty. Sweet. Fresh. All the best parts of summer.
I think the key to any tomato salad is to buy great tomatoes. Heirloom tomatoes from the farmer’s market aren’t cheap compared to flavourless imported tomatoes at the supermarket…but hey you get what you pay for.
I think if you eat less meat in the summer it more than makes up for the expense of paying farmers a fair price for their hard word.
As this is a restaurant recipe it does call for a simple syrup but don’t feel intimidated. These syrups are so easy to make and they keep in the fridge. And syrups aren’t just for salad in fact this basil and mint syrup is fantastic with classic drinks like a gin and tonic or added to our Spanish rose sangria.
Want more easy drink ideas? Check out this easy elderfower cordial recipe.
You can buy pomegranate molasses in higher end supermarkets like Whole Foods or for less on Amazon, I like this one as it’s all natural without flavouring.
But you can also easily make it. Pomegranate molasses is simply reduced pomegranate juice. You can simply heat the juice over medium low heat with a bit of sugar and lemon juice and simmer until it’s thickened to a syrup.
It keeps in the fridge for months so it really depends how ambitious you are in the kitchen.
Heirloom Tomato and Watermelon Salad
heirloom tomatoes, sliced
heirloom cherry tomatoes, halved
seedless watermelon, cut into 1 inch cubes
macedonian feta cheese, cut into 1/4 inch cubes
red onions, thinly sliced
mint and basil leaves for garnish
kosher salt and freshly ground pepper to taste
Note: You can substitute the Macedonian feta with any feta. Macedonian feta is more creamy and soft, which makes it perfect for salad but Greek and even Canadian feta is also fantastic.