Tomato and Watermelon Salad

So would you believe that last week I ran off to Hong Kong and didn't even tell you? It's true, I did. And although I'm pretty sure Hong Kong is the single hottest place on the planet, it's also pretty amazing. I'm working on getting some photos developed, and then I'll give you a smattering. Although because of said heat, I have to admit that I didn't have much of an appetite, so food wasn't exactly the focus.

And as a result I was craving fruits and vegetables when I finally got home after a fifteen hour plane flight that wasn't really that bad (thanks to 8 straight hours of Dexter). I think we're kind of at the end of when this salad will be worth making. You need watermelon, for one thing, and delicious, delicious tomatoes for another. In New York, I'm told by the woman at the farmers market, you've got about another two weeks to really capitalize on the tomatoes. Which I plan to do with perhaps another go at this seriously wonderful salad, and a repeat performance from my favorite peperonata. (Have you made that one yet? This is your reminder to do it.)

So you know when you're little and you learn that the tomato is, in fact, a fruit? This salad proves it, because although a somewhat unlikely combination, it turns out that at the height of its sweetness, the tomato goes perfectly with the watermelon. A little olive oil and balsamic thrown in with a toss of mint and a handful of pistachios, and that's pretty much the game. It takes, like, 5 minutes after the fruits are chopped. And it is de-licious.

Tomato and Watermelon Salad
Adopted from Prevention Magazine, randomly

Half a good-sized watermelon, cut up into chunks
2 very good sized heirloom tomatoes (those suckers can be huge) or maybe three or four normal sized tomatoes
4 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and Pepper to taste
Small handful of mint, chopped
Handful of pistachios, roughly chopped

Toss everything together in a bowl. This salad keeps pretty well, but if you're not going to finish it off in one sitting, set aside the mint and pistachios and add them as you serve the salad, or they'll get soggy. And no one likes a soggy pistachio.