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Watermelon and Tomato Salad

3 tablespoons lime juice
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
1 medium mango, peeled and chopped
1 teaspoon grated lime peel
1 teaspoon kosher salt
1/4 teaspoon white pepper
8 cups cubed seedless watermelon
1-1/2 pounds yellow tomatoes, coarsely chopped (about 5 medium)
1-1/2 pounds red tomatoes, coarsely chopped (about 5 medium)
2 sweet onions, thinly sliced and separated into rings
2/3 cup minced fresh cilantro

Printed from tasteofhome.com Aug 29, 2008

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Watermelon and Tomato Salad cont.

For dressing, place the first eight ingredients in a blender; cover
and process until pureed. In a large bowl, combine the watermelon,
tomatoes, onions and cilantro. Just before serving, add dressing and
toss to coat. Serve with a slotted spoon.

Yield: 12 servings.