Shutterstock

The heat is upon us, giving us a shortened tomato season. If you love tomatoes as much as I do, you’re collecting, enjoying and rarely sharing every tomato you can get your hands on.  

I did find this one a bit easier, as my entire family shares my driving love for all things tomatoes. At first I thought this challenge would be much easier than those of the past, but then the wheels starting turning and it became very difficult indeed.  

First I thought I would just do a simple Caprese salad. Too easy, I thought. Who doesn’t know that one of the best salads in the world is so simple? I eat tomatoes as frequently as I can, so there was tomato quiche, and stratas for breakfast. There were dreams of tomato pies, tomatoes starring in pastas, tomato dishes with shrimp, BLTs. Then there were the salads, raw and untouched. This is where I think the tomato lives up to its total ambition, a starring role.

Shane Henderson

My daughter loves watermelon, so my mind drifted back to a salad I started doing years ago: watermelon tomato salad. I used to do it in many iterations, but today I will share the most basic. She did eat the salad, but for her the watermelon was the star.  That girl will demand watermelon in December if we run across it at a grocery store. We all know it will be the most expensive watermelon and taste the worst of what we will have all year, but we find ourselves in line buying a "Christmas Watermelon." Please do not use that watermelon for this salad.

Shane Henderson

Watermelon Tomato Salad - Serves 4

For the salad:

  • 2 cups watermelon (about half of a petite seedless watermelon)

  • 2 cups assorted tomatoes (I used patio tomatoes from my own stash, some Purple Cherokees, as well as some Yellow Brandywines.)

  • 8 ounces fresh mozzarella (Feta and Chevre can also be used. Use a cheese you enjoy.)

Cut the watermelon into cubes, then slice the tomatoes into whatever interesting shapes you like. The salad’s different shapes add more interest to the dish.  Some sliced, some wedges, some halved, whatever you want.  Keep the watermelon and tomatoes separate. Add them to a colander and lightly salt them. Then allow them to rest for 10 minutes while you make the vinaigrette. I like to capture the water that comes off because of the addition of the salt, adding a touch of the tomato salt into the vinaigrette.

For the vinaigrette:

  • 1 cup basil leaves

  • 1/3 cup lemon juice

  • 2/3 cup high quality olive oil

  • 1 small sprig of rosemary (fresh)

  • Pinch of salt

  • Jalapeno (optional)

In the base of a blender, add all ingredients except the olive oil.  Blitz all ingredients and slowly add oil to incorporate. If you like, a little jalapeno is a super addition to this salad. Roast it and add it to the vinaigrette. Of course, a very nice balsamic can also be used with some quality olive oil all alone and it will be very exceptional. Garnish with some fresh basil.

A few additional options I have thrown in the past include tossing some lettuce with it (spinach and arugula are both excellent additions).  I have also added roasted nuts, such as cashews or sunflower seeds.  A little fennel bulb is an excellent addition to the salad.  For extra interest, you can roast the tomatoes in a 200 degree oven for three to four hours. This will reduce the water in them and add to the sweetness. This salad is made to be played around with. Make it once from the recipe, then just begin playing around and making your own changes as you see fit.

We asked Shane Henderson, Executive Chef for Ben E. Keith Foods, to share his special month-by-month guide to introducing new nutrient-rich veggies into kids’ diets. Shane knows all about trying to please his own picky eater, his 6-year-old daughter Chloe, and has crafted a calendar complete with kid-friendly recipes to help parents win more mealtime battles. Check back with FITArkansas.com for Shane’s monthly installments!