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Spinach Salad with Tomatoes and Melon
This summery, savory-sweet salad balances the succulence of peak-season tomatoes and melon with the mineral notes of baby spinach (or kale) and the subtle heat of a seeded and sliced jalapeño. If you’d like a little more chili burn, leave in some or all of the jalapeño seeds. And if you’d like to add a creamy, tangy element to the salad, top it with some crumbled fresh goat cheese (chèvre) or feta cheese just before serving.
4
Servings
Tip
Don’t skip the step of salting the tomatoes, even if yours are perfectly ripe. This draws off some of their moisture which otherwise would water down the dish and also adds seasoning to enhance their flavor.
30 minutes
Ingredients
-
2
pounds ripe tomatoes, cored and cut into 1-inch chunks
-
Kosher salt and ground black pepper
Directions
-
01In a colander set over a medium bowl, toss the tomatoes with ½ teaspoon salt; set aside to drain. In a large bowl, stir together the vinegar, shallot, chili and ¼ teaspoon salt; let stand for about 10 minutes.
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