A lovely light and refreshing salad to have on the table any time over summer. Add the dressing just before serving otherwise the juice from the tomatoes and watermelon will dilute the flavours.
Serves: 6-8
INGREDIENTS
400 grams red tomatoes
½ small ripe watermelon
¾ cup pomegranate seeds
Fig balsamic dressing
2 tablespoons olive oil
2 teaspoons fig balsamic glaze
1 tablespoon sherry vinegar or red wine vinegar
1 clove garlic, crushed
sea salt and pepper
METHOD
Cut the tomatoes in half and remove the seeds. Cut into rough chunks and place in a large bowl. Peel the watermelon, cut into the same size pieces and add to the tomatoes.
Dressing: Whisk everything together in a bowl and season with salt and pepper.
To serve: Add half the pomegranate seeds to the tomato mixture and toss with the dressing. Transfer to a serving bowl and sprinkle over the remaining pomegranate seeds
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!