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!