• 12 mint leaves, julienned
• ¼ cup rice wine vinegar
• 1 tablespoon canola oil
• ½ teaspoon salt
• 2 cups seedless watermelon balls
• 1 1/2 cup small grape cherry tomatoes (If you can find yellow pear tomatoes, they can be mixed for color)
In a glass bowl, add julienned mint leaves, rice wine vinegar, canola oil, and salt, then whisk until blended. Add seedless watermelon balls, then add the whole cherry tomatoes if they are the same size as the watermelon balls. Cut in half if necessary. Toss watermelon balls and tomatoes with a wooden spoon to coat with mint and the rice wine vinegar mixture. Chill for two hours before serving. Serve plain or over a bit of baby lettuce.
To read Regina's story about the Southern Food and Beverage Museum and how it inspired this recipe, click here.
This article available online at: