Summer is the perfect time to enjoy the sweet and tangy flavor of tomatoes and watermelon. Whether you buy them at the farmstand, the supermarket or grow your own, there are a few things you should know…
Together tomatoes and watermelon provide you with a great dose of vitamins A, C & B complex.
Among many other benefits, tomatoes help to burn fat! Tomatoes are a inflammation-fighting food. When you reduce inflammation, you can trigger your weight loss hormones, such as leptin, to work properly, allowing you to lose weight. (to learn more visit http://huff.to/iChkEE)
Melons are an excellent source of pure distilled water and contain a great deal of minerals essential for good health. Eating melons is one of the best ways to purify the body of toxins while at the same time providing a healthy amount of vitamins A, B, & C that your body will appreciate!
Mix melon and tomato with ginger to soothe your heart, cleanse your bladder and liver, cool your body and lose weight. How can you go wrong? Here is a summer ready recipe to try:
Ginger Marinated Heirloom Tomato with Watermelon Salad
1 6-inch piece of ginger, peeled
½ cup + 1 tbsp extra virgin olive oil
2 tbsp lime juice
24 baby heirloom or multi-colored vine ripe tomatoes, cut into 2-inch pieces
½ cup red onion, thinly sliced
¼ cup cilantro, roughly chopped
2 cups red or yellow seedless watermelon, cut into 1-inch pieces
2 cups baby arugula
salt and pepper
1. Grate ginger on the large holes of a box grater.
2. Wrap ginger in a square of cheesecloth and squeeze over a medium bowl to extract the juice. You should have about 4 tbsp.
3. In a medium size mixing bowl whisk together the ginger juice, ½ cup olive oil and lime juice
4. Add tomatoes, red onion and half of the cilantro and toss until well combined. Season with salt and pepper.
5. Allow to marinate at room temperature for 30 minutes.
6. Once the tomatoes have marinated add watermelon and toss until well combined.
7. In a separate mixing bowl, drizzle the arugula with the remaining tbsp of olive oil and season with salt and pepper.
8. Divide tomato and watermelon between serving plates. Drizzle with any remaining marinade and garnish with the remaining cilantro. Serve with baby arugula on side.