Watermelon and tomato salad from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 197) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted salmon with herb vinaigrette; Grilled hanger steak; Pork burgers

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Gorgonzola, Roquefort, or Maytag Blue may be substituted for the Stilton.

  • lholtzman on July 26, 2025

    This is good. I would salt a bit more to bring out the flavors. The cayenne brings a little zing that’s barely noticeable, but necessary. I agree with Bittman (quoted in recipe’s head note) that even though parsley is given as a sub, it wouldn’t work as cilantro. Cilantro has the key flavor for this salad.

  • Jviney on August 15, 2022

    A great way to showcase the bounty of summer. The recipe notes say to serve within a half hour of assembling and that is no joke; much beyond that and you will find yourself with tomato watermelon soup. Don’t skimp on the cilantro or cayenne.

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