Tomato Watermelon Salad

Tomato Watermelon Salad

The quintessential summer salad with lots of lycopene. Tomatoes and watermelon are a match made in heaven! Perfect with grilled meat on a hot day! This is best served at room temperature. Dress the salad right before you eat it
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Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 12 Servings

Ingredients
  

  • 1 large seedless watermelon chilled
  • 4 Medium tomatoes cut into 1-inch dice
  • 12 Fresh mint leaves sliced thinly
  • 12 fresh basil leaves sliced thinly
  • 1 Red or White large sweet onion thinly sliced
  • 1 cup crumbled feta cheese
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 pinch coarse salt or to taste
  • 1 pinch ground pepper or to taste

Instructions
 

  • Chill Watermelon and Tomatoes in the refrigerator several hours ahead. Gently mix watermelon, tomatoes, mint, onion, and feta cheese in a large bowl. Whisk olive oil, vinegar, salt, and pepper together in small bowl; drizzle over salad and gently toss to coat.
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Rusty Chicken

Rusty Chicken

Incredibly simple and highly effective grilled chicken marinade. It's so perfect and juicy and flavorful. It's an overall gorgeous way to grill chicken
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Prep Time 15 mins
Cook Time 20 mins
Total Time 3 hrs 35 mins
Course Main Course
Cuisine American
Servings 8 Servings

Ingredients
  

  • 2 teaspoons Asian chile pepper sauce sambal oelek
  • 1 1/2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 2 tablespoons mayonnaise
  • 3 tablespoons rice vinegar salt and freshly ground black pepper to taste
  • 2 pounds skinless boneless chicken thighs
  • 1 whole lime cut into 8 wedges (optional)

Instructions
 

  • Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature.Unwrap dish and sprinkle with salt. Preheat charcoal grill to high heat.Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.Transfer chicken to a platter, let rest for 5 minutes and serve garnished with lime wedges (optional).

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