Summer Fruit Salad

Recipe PREP 20 min COOK 0 min

Summer Fruit Salad

PREP 20 min COOK 0 min

Description

Watermelon, cherries, and Sungold tomatoes come together in this salad for a full spectrum of bright-sweet-tart fruit flavor. Not surprisingly given its name, watermelon is over 90% water. This makes it an excellent choice for staying hydrated. Cherries bring plenty of fiber, vitamins, and minerals to the table. Additionally, the polyphenols in cherries can combat inflammation and cellular damage.

Ingredients

4 to 6 SERVES

2 cups (345 g) diced (1/2-inch) watermelon
1½ cups (240 g) pitted cherries, cut in half
1½ cups (240 g) Sungold tomatoes, cut in half
3 Tbsp (45 ml) lime juice (from about 2 limes)
Pinch of salt
1 Tbsp (15 ml) honey
2 Tbsp (30 ml) olive oil
Freshly ground black or white pepper
¼ cup (4 g) chopped dill
Zest of 1 lime
Edible flower petals for garnish (or not)

Directions

Step 1

Arrange the watermelon, halved cherries, and halved Sungold tomatoes (as artfully as you’d like — alternating watermelon, cherries, and tomatoes) on a platter (or just toss them in a large bowl) and set aside.
Step 2

In a small bowl, whisk together the lime juice and salt until the salt is dissolved. Whisk in the olive oil and honey until well combined. Add a couple of grinds of black or white pepper. Just before serving drizzle the dressing over the fruit and garnish with the chopped dill, lime zest, and flowers, if using.

About the author

Betty Hallock

Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.

View profile