A trip to the grocery can represent the pinnacle of the day. A trip to a farm stand could be the peak of the whole week, just like it was for us recently when we pulled into Shenot Farms looking for something delicious.
Pecks of green and yellow Zebra tomatoes beckoned. A tray of Yellow Doll watermelons was fast disappearing. And long yellow peppers promised to be as spicy as they were beautiful. A salad formed in our minds then and there, and it proved to be a spectacular side for a grilled meal. Click here to find more of our summer salads!
What is a Zebra Tomato?
Zebra tomatoes are a striking heirloom variety known for their colorful, striped skins and bright, tangy flavor. The most famous, the Green Zebra, ripens to a beautiful green with yellow stripes and has a zesty, slightly tart taste that shines in salads, bruschetta, and salsas. There are also red and black zebra varieties, each offering a unique balance of sweetness and acidity. Their bold appearance and refreshing flavor make them a favorite among chefs and gardeners alike.
What is a Yellow Doll Watermelon?
Yellow Doll watermelons are a small, early-ripening variety of watermelon with thin green rind and sweet, bright yellow flesh. They’re known for being extra juicy, crisp, and about half the size of a standard watermelon — perfect for personal or small-family servings.
Tomato and Watermelon Salad
Description
A refreshing and vibrant salad that combines sweet watermelon, spicy peppers, tangy zebra tomatoes, and crisp radishes, all tossed in a zesty cumin-sumac dressing.
Ingredients
For the salad:
- 1 Yellow Doll watermelon, flesh cubed and excess seeds removed
- 2 long, hot yellow-green peppers, seeded and finely diced
- 4 small Zebra tomatoes
- 4 red radishes, thinly sliced
- 1 tbsp vidalia onion, finely minced
For the dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar (more if desired)
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp sumac powder
Instructions
- Place the vegetables in a large bowl.
- Whisk dressing together.
- Add to vegetables and toss gently.
- Serve with a glass of chilled rosé and the grilled meat of your choice.
Recipe by Keith Recker
Photography by Keith Recker
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