Here are a couple of easy summer sides that may raise a few eyebrows – but stay with me – these fruits were meant to be together! Tomatoes and peaches, honeydew melon and green tomatoes – these are savory, tangy salads meant to stand up to the big flavors of barbecue and grilled burgers and steaks. They’re a welcome change from sliced tomatoes and melon balls. Make a double batch, because there’s never enough!
Tomato and Peach Salad
Prep time: 10 minutes
- 4 large tomatoes, cored and sliced into rounds and then in half
- 3 pounds ripe peaches
- 1 teaspoon Dijon mustard
- 1/3 cup olive oil
- 2 tablespoons sherry vinegar
- 1 ½ teaspoon fresh rosemary, finely chopped
- ¼ teaspoon sugar
- 10 mint leaves, finely chopped
- coarse salt to taste
- Whisk together the olive oil, vinegar, rosemary, sugar, and mustard and set aside.
- Combine chopped tomatoes and peaches and drizzle with the olive oil mixture.
- Garnish with mint leaves and salt and serve.
Green Tomato and Honeydew Melon Salad
Prep time: 20 minutes
- 1 ½ pounds green tomatoes, cut into one inch cubes
- ½ honeydew melon, cut into one inch cubes
- 1 teaspoons fresh jalapeno pepper, chopped, seeded, and finely minced
- ¼ cup cilantro, chopped
- 1 teaspoon ground cumin
- 2 tablespoons raw green pumpkin seeds
- 2 tablespoons olive oil
- 1 tablespoons distilled white vinegar
- fresh pepper and coarse salt to taste
- Toast the cumin in a small, dry frying pan at medium heat. Stir frequently for 2 minutes until cumin darkens in color. Pour into a large bowl.
- Add pumpkin seeds to fry pan and heat for 2-3 minutes until they puff up. Add ¼ teaspoon of olive oil and salt to taste.
- Mix vinegar, jalapeno, ¼ teaspoon salt, a pinch of pepper, and rest of olive oil to cumin. Whisk and then add tomatoes, melons and cilantro. Sprinkle with pumpkin seeds and serve.