Eating Gluten-Free

Simple Spring and Summer Salad

May 6, 2010

Have you ever had a day where you just wanted to slap everyone in sight?  Well imagine a whole week full of those days.  Not pretty.  Ever since the 74 year old handicapped hoarder smashed into the back of my car last week he’s been hiding under a pile of paper and garbage in his home, and apparently his phone must be under a separate stash because he decided not to answer it (or miraculously could not locate it) until approximately 2 hours before my claim would have been processed without his statement.  Now, because he HAS surfaced at the 11th and a half hour stating my car is not damaged (WHAT!? you hit me full-on from behind and admitted it grandpa) his insurance is giving me the major run around, wanting to come to my home and interview me, thinking they can trick me into believing a KIA Spectra is comparable to my car.  Not happening.  And all this for a straightforward rear-end at a stop light where I was 100% in the right.  Seriously, insurance people?  It’s pretty bad when I can get on the phone and negotiate a better rate on a “comparable car” than either my insurance or his.

Anyway as you can imagine from the above statements I’ve been a real joy to be around.  Making every effort to cheer me up my poor boyfriend, who is a superb chef in real life, decided to make my favorite spring/summer salad to match the current state of my life which is basically a much less pretty tossed salad.  Examine the concoction he put together below.

Thank God for the simple things. And now, before I run off for some much needed Cinco de Mayo festivities, allow me to share his simple recipe below.  Hope these days are going much more smoothly for you.  Is my car fixed yet? Pass the tequila.

Heirloom Tomato and Watermelon Salad

Ingredients (serves 4)
1 heirloom tomato
1 small watermelon
1 red onion
1 bunch cilantro
1/4 C blue cheese crumbled
1/4 C extra virgin olive oil
2T balsamic vinegar

Method (prep time 15 min.)
Cut the tomatoes and watermelon into large cubes (about 1/2 inch per side).  Season tomatoes on all sides with salt and pepper. Slice red onion as thin as possible. The best way to do this is to slice each layer separately. Pick cilantro leaves and drop in cool water. Mix blue cheese, oil and vinegar just to combine and season with salt and pepper (do not stir much – you do not want to break the cheese up).

Randomly place three tomatoes on each plate followed by two watermelon pieces. Sprinkle on red onion and cilantro leaves.  Spoon dressing on and around salad and enjoy.

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  • Reply this free bird May 6, 2010 at 6:37 am

    If you show up with the Cynthia Vincent wedges I’ll waive the rent for at least 2 months. xo

  • Reply Corey May 6, 2010 at 4:40 am

    I am moving in…..

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