Would you believe that watermelon was first harvested in Egypt over five thousand years ago and can be seen in Egyptian hieroglyphics on the walls of their buildings? They were, and they were often found in the burial tombs of royalty as nourishment for the afterlife.
From there, watermelons were brought to countries along the Mediterranean Sea by way of merchant ships. By the tenth century, watermelon found its way to China, which is now the world’s top producer of watermelons. By the thirteenth century,watermelons made their way to the rest of Europe via the Moors.
So ever since watermelons made their way across the Atlantic to our continent, they have become a huge part of our summer menus. We make special drinks like smoothies and sangrias with watermelon. We make sweet desserts with watermelons and fresh fruit salads. This salad recipe is a bit different since it is tangy with the onion and red wine vinegar and mixes tomatoes with the watermelon.
Try this watermelon recipe in honor of National Watermelon Day on August 3.
• 5 cups (3/4-inch) seeded watermelon cubes
• 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes (you can use grape tomatoes cut in half|)
• 3 teaspoons sugar
• 1/2 teaspoon salt
• 1 small red onion, quartered and thinly sliced
• 1/2 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• Romaine or argula lettuce leaves (optional)–as is or torn up
1. Combine the watermelon and tomatoes in a large bowl; sprinkle the mixture with sugar and salt, tossing to coat. Let the mixture stand fifteen minutes.
2. Stir in the onion, vinegar, and oil. Cover the mixture and chill it two hours. Serve this salad chilled with lettuce leaves, if desired. Sprinkle it with cracked black pepper to taste.
3.This recipe makes four to six servings.
For another delicious watermelon salad recipe, check this post.