Arlington resident Kyra Smerkanich grew up in the suburbs of Pennsylvania, where her father always kept a garden that contained beautiful varieties of heirloom tomatoes. When it came time to harvest them, he would enlist his two daughters. But they would eat most of what they picked, she says.
In the garden she learned that freshly picked, vine-ripened fruit need so little to make them delicious, so her recipe is for a simple summer salad that celebrates the natural deliciousness of tomatoes.
- 2 cups seedless watermelon, cut into large dice
- 3 large heirloom tomatoes, cut into large dice (preferably a mix of colors)
- 1/3 cup mint leaves, rolled tightly, then cut crosswise into thin strips (chiffonade)
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- Freshly ground black pepper
- 1/4 cup good-quality balsamic vinegar
- 1/4 cup pine nuts, toasted (see NOTE)
Combine the watermelon and tomatoes in a mixing bowl. Gently stir in the mint, feta and oil. Season with salt and pepper to taste.
To serve, transfer the tomato mixture to a serving plate or bowl. Drizzle the vinegar over the salad and top with the toasted pine nuts.
NOTE: Toast pine nuts in a dry skillet over medium-low heat for a few minutes until they are lightly browned, shaking them to make sure they don't burn.
From Kyra Smerkanich of Arlington.
Tested by Mary Pat Flaherty.
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