May 16 2014
I always have an abundance of watermelon during the summer (who doesn’t?) and my kids can never gobble it all up before it goes bad. This year though, I’m prepared, with a watermelon margarita recipe, and this delicious watermelon tomato salad. Both are so good, I’ll have to be careful to leave some watermelon in the fridge just for snacking.
5 cups watermelon, cubed and seeded $3.50
2 tomatoes (make sure they’re quite ripe,) cut into cubes $0.56
3 teaspoons sugar $0.03
1/2 teaspoon salt $0.01
1 red onion, finely diced $0.65
1/2 cup white wine vinegar $0.68
1/4 cup extra virgin olive oil $0.12
Black pepper, to taste $0.01
Total Cost $5.56
Cost per Serving $0.46
1.) In a large bowl combing watermelon and tomatoes. Sprinkle with sugar and salt and toss to coat. Allow to stand for 15 minutes.
2.) Stir in onion, vinegar, and oil. Cover and put aside in refrigerator for two hours. When about to serve, sprinkle with pepper to taste.