Tomato Salad with a Twist

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I’m not going to pretend that I’ve never seen a tomato and watermelon salad on blogs. Cause I have. I just hadn’t eaten one until I was in New York City recently visiting my daughter.

She took us to Governor’s Island for a beautiful walk, followed by lunch at Island Oyster. The view of the Manhattan skyline was spectacular.

It was there I had my first lobster roll, for which the restaurant is popular. We shared the tomato watermelon salad.


Well, the lobster roll was exquisite, but so was the salad. Once home, I decided to make my own tomato and watermelon salad, but with a twist.

When I received some fresh peaches a few weeks ago, I stuck a few slices in a jar of apple cider vinegar, along with a couple chile peppers. This is the photo I posted on Instagram.

For the vinaigrette, I used this fruity-zingy vinegar whisked together with good olive oil and a bit of salt. It’s always interesting that fruit pales when stored in vinegar or vodka over time.

I first chopped my garden-ripe cherry and grape tomatoes in half and added them to a paper towel-lined bowl to rest for about 30 minutes and release unnecessary liquid .

Discard the paper towel, then chop the watermelon and add them to the tomatoes, along with a small, finely-chopped shallot. Season with salt and pepper.

Add peach vinaigrette to taste to the tomato and watermelon salad and stir gently.

Season with more salt and pepper if desired.

As delicious as this salad is, I decided on a little more zing so I diced a jalapeno and added it.

I preferred the salad this way, but of course the jalapeño is optional. And if you don’t like biting into bits of chile pepper, you can always include a few squirts of Tabasco in your vinaigrette.

I’d originally thought I’d use the peachy vinegar on some butter lettuce, maybe with avocado, but with this salad, it adds a different sweetness from the watermelon, plus a zing from the chile peppers.

All this salad needs is some good olive oil and perhaps a white balsamic, however. The peach vinegar is not a requirement!

Pistachio Feta Dip

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Pistachios add a beautiful emerald-green to holiday foods like Christmas bark and festive biscotti, but what about the really green holiday – St. Patrick’s Day?!!

Maybe I’m just really into color – I’ve certainly been accused of that – but I saw this dip online and just knew I’d be making it for St. Patrick’s day, on March 17th, 2018. Way more fun than Irish stew, and you can still enjoy your green beer.

I’m basing my recipe on the one from The Lemon Apron, a gorgeous blog by young Jennifer, who believes in “rustic, indulgent, and healthy home cooking.”

She got the original recipe from the book Persiana, by Sabrina Ghayour.

What I especially loved about this dip is that there is no TAHINI or CHICK PEAS in it!!! Hummus is wonderful, but there are other dips out there.

Case in point – this one is a beautiful purée of pistachios, along with feta and yogurt. YUM!

Pistachio Feta Dip
Slightly Adapted
Printable recipe below

3 1/2 oz (100 g) shelled pistachios
1/4 cup olive oil
7 oz (approx 200 g) feta cheese
2 handfuls of parsley, roughly chopped
1 garlic clove peeled and crushed
1 jalapeno, seeded and chopped
6 ounces Greek yogurt
Zest of one lemon
Juice of 1/2 lemon

Blitz the pistachios and olive oil in a food processor for 30 seconds.

Add the feta, parsley, garlic, chile pepper, yogurt and lemon.

Blitz until the mixture is well combined and has a rustic texture and place in a serving dish. I drizzled some olive oil over the top.

Serve with warmed focaccia or flat bread, pita crackers, crackers, or crostini.

I used Stacy’s Simply Naked Pita Chips because they’re so delicious.

I realized after-the-fact that if I’d removed the brown, thin skins from the pistachios, the dip would have been greener. But oh well. You will still be addicted!

There isn’t one thing I don’t absolutely love about this dip. I’ll be making it again, even when it’s not St. Patrick’s Day.

Note: In the original recipe, dill and cilantro are both used. I made an executive decision to just use parsley, because I wanted this dip to be more generic in flavor, in order to match it with other hors d’oeuvres I was serving.

I noticed that Jen spread the dip on toast and topped it with an egg! Yeah!!! (her photo below)