October 1st, 2008 
I enjoy green tomatoes but never know what to do with them besides frying them – Not the healthiest alternative. This is a problem as my coworker practically has a tomato farm in her backyard and brings in yellow and green tomatoes almost daily. So, I was searching and found a recipe that looks really appealing. Enjoy!
Watermelon and Green
Tomato Salad
Scott Peacock, executive chef, Watershed
Yield: 8 cups
Salad Dressing
3 tablespoons red wine vinegar
2 tablespoons freshly squeezed orange juice
2 teaspoons honey
2 teaspoons finely minced and seeded hot
green chile (such as jalapeño or serrano)
1 small garlic clove, cut in half
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
Put the red wine vinegar, orange juice, honey, chile, garlic clove, salt and pepper in a non-reactive mixing bowl. Stir to blend and let sit for 10 minutes.
Remove the garlic clove and whisk in the oil. Taste carefully for seasoning.
Watermelon and Tomato Salad
1/2 medium Vidalia onion,
sliced into thin half-moons
6 cups watermelon, seeded and cut into 3/4-inch pieces
1 medium green tomato, cored, halved,
and cut into very thin slices
(or 2 husked tomatillos)
1/4 cup fresh mint leaves
4 cups arugula leaves
Soak the sliced Vidalia onion in ice water for 20 minutes. Drain and dry with paper towels. In a large bowl, combine the onion, watermelon, green tomato, and fresh mint leaves. Add arugula and the Salad Dressing and toss gently to mix. Taste for seasoning and serve immediately.
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