I have been working on several new recipes when the other night I changed my tomato watermelon salad: I have been playing with maceration of veggies to develop flavors. I looked at my original recipe and decided to update it with some of the new flavors I have been developing - I hope you like it.
4 cups of cubed watermelon
4 cups of cherry or heirloom tomatoes, either cut in half, cherry or diced heirloom
1 medium red onion, halved and thinly sliced
8 oz of fresh feta cheese
1/4 cup of olive oil
2 tablespoons of lime juice
2 tablespoons of honey balsamic vinegar
zest of 1 lime
Salt and Pepper
Place onion, zest, lime juice, and balsamic vinegar in a bowl, toss and set aside for at least 3 to 4 hours on the counter at room temp, toss a few times during the maceration process.
Place the watermelon in a bowl, season well with salt and pepper, toss, and set aside at room temp for 1/2 hour. After the 1/2 hour drain off any liquid, add olive oil, toss, cover, and place in the fridge for an hour.
After the 3 to 4 hours of the onions maceration, add tomatoes and let sit for another hour. I usually do this as the watermelon goes into the fridge.
After the hour for both, pour the onions, tomatoes and their liquid into the watermelon bowl, toss and return to the fridge for a 1/2 hour.
After the 1/2 hour, spoon out the watermelon, tomatoes, and onions into a new bowl, pour about a third of the liquid into the new serving bowl, crumble feta over and garnish with mint and arugula (optional).