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The Hungry Cat's tomato and watermelon salad

Time 40 minutes
Yields Serves 4
The Hungry Cat’s tomato and watermelon salad
(Anne Cusack / Los Angeles Times)

Watermelon vinaigrette

1

In a medium bowl, whisk together the shallot, garlic, mustard and vinegar. Slowly whisk in the watermelon reduction, then whisk in the oil until fully incorporated. Season to taste with salt and pepper. This makes about 1 1/3 cups vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.

Tomato and watermelon salad

1

Cut the tomatoes into wedges and spread them out on a sheet pan. Season with one-half teaspoon each salt and pepper and set aside for 15 minutes.

2

In a large bowl, toss together the tomatoes, watermelon, onion, feta, basil, mint and arugula. Gently toss in the vinaigrette. Taste and season with one-fourth teaspoon each salt and pepper, or to taste. Add additional vinaigrette to taste as desired before serving.

Adapted from the Hungry Cat in Hollywood. To make a watermelon reduction, juice all or part of a watermelon (using a juicer, a blender or food processor and straining), then simmer until the juice is reduced by half.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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