Watermelon Tomato Salsa Recipes
WATERMELON SALSA
Steps:
- Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl. Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently. Chill the salsa until ready to serve.
- Add the garlic salt just before serving. Serve with chips.
TOMATO AND WATERMELON SALAD
Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.
Provided by Sam Sifton
Categories salads and dressings
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
- Whisk together the oil and vinegar and season with salt and pepper to taste.
- Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 1280 milligrams, Sugar 30 grams
WATERMELON TOMATO SALSA
Terrific fruit salsa mix. Be sure to seed the tomatoes, otherwise it will be too watery. There is never anything left of this...it seems to appeal to all tastes.
Provided by Lovin life in the kitchen
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Watermelon Salsa Recipes
Time 4h25m
Yield 6
Number Of Ingredients 8
Steps:
- Mix red onion, cantaloupe, watermelon, tomato, jalapeno pepper, lime juice, and cilantro in a large bowl; season with salt and black pepper. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 41.3 calories, Carbohydrate 10 g, Fat 0.2 g, Fiber 1.5 g, Protein 1.2 g, Sodium 8.4 mg, Sugar 6.2 g
STRAWBERRY TOMATO SALSA
Here's a sweet and tangy salsa that's miles away from the spicy version people expect. Serve it as an appetizer with tortilla chips for scooping, or make it part of the main event and spoon it over chicken or pork. -Amy Hinkle, Topeka, Kansas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine tomatoes, strawberries, green onions and cilantro. In a small bowl, whisk oil, vinegar and salt; gently stir into tomato mixture. Refrigerate until serving.
Nutrition Facts : Calories 41 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 53mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.
WATERMELON SALSA
From Kansas City Missouri, Pat Bremson relates, "This salsa is so good, I could just eat it with a spoon! It's wonderful over fish or chicken."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine all the ingredients. Cover and refrigerate for at least 1 hour before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
WATERMELON & TOMATO SALSA
Sweet, juicy watermelon and spicy chiles combine to create a surprising summer salsa with a kick. It goes especially well with grilled fish. Watermelon is a refreshing ingredient to use in a salsa. I've combined it with tomatoes and jicama here, and the result is a fruity/vegetal salsa with a kick from chiles, lime and cilantro. Like the other fruit-based salsas I'm featuring this week, I like this with rilled fish, especially light-fleshed fish like halibut or mahi-mahi.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish
Time 30m
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a medium bowl and stir together. Let sit for 15 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 23, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 210 milligrams, Sugar 3 grams
FRESH GARDEN SALSA RECIPE
Provided by Chrissie Nelson Rotko, www.offtheeatenpathblog.com
Categories appetizers
Time 15m
Number Of Ingredients 10
Steps:
- Cut watermelon in halve and slice. Remove seeds if needed. Cube and dice into small pieces. Place in a mixing bowl. Watermelon will naturally produce extra liquid as it sits. Pour off extra liquid before mixing with other ingredients.
- Dice remaining ingredients (red onion, bell peppers, and jalapeno) and put in mixing bowl with watermelon.
- Remove cliantro from stems and roughly chop. Put in mixing bowl.
- Add juice of 1 lime,salt and 2 tablespoons of honey and stir to combine.
- Serve with Tortilla Chips
GRILLED BASS WITH GREEN TOMATO AND WATERMELON SALSA
Categories Fish Tomato Picnic Quick & Easy Lime Watermelon Bass Hot Pepper Summer Grill/Barbecue Cilantro Gourmet
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Prepare gas or charcoal grill for cooking. If using charcoal, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Toss together tomatoes, watermelon, onion, chile, cilantro, lime juice, and salt. (Do not make salsa more than 1 hour ahead or it will become watery.)
- Pat fish dry, then brush with oil and season with salt. Grill fish, starting with skin sides down, on lightly oiled grill rack, turning over once, until just cooked through, 8 to 9 minutes total.
- Serve fish topped with salsa.
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- Stir together in a bowl the tomatoes, watermelon, onion, jalapeño, cilantro, mint and lime juice. Season with sea salt to taste and set aside.
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- Squeeze the juice of one lime over the watermelon, jicama, cilantro, and tomato, sprinkle the salt to taste, and pour the ½ cup to 1 cup (see notof salsa on top.
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- Stir together tomatoes, watermelon, red onion, chile, cilantro, mint, lime juice, 1 tablespoon canola oil, and 1/4 teaspoon salt in a medium bowl. Set aside.
- Pat fish dry with paper towels. Cut 3 shallow slits into the skin side of each fillet. Sprinkle fillets with pepper and remaining 1/2 teaspoon salt. Heat remaining 2 tablespoons oil in a large stainless-steel or cast-iron skillet over high. Add fillets, skin side down, and cook until skin is browned and crisp, about 5 minutes. Turn fillets; cook until lightly browned and done, 1 to 2 minutes. Serve fish immediately, skin side up, topped with salsa.
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