Tomatoes and watermelon are two of the best fruits of summer, and they combine in this recipe to make a wonderfully refreshing salad. Using freshly picked melon and tomatoes really sets this simple salad apart, giving it a flavor that may just land it on the go-to menus for your summer meals. If making ahead of time, store in the refrigerator and hold off on adding the vinegar, oil and salt until ready to serve.
Yield: 6 servings
- 2 cups cubed watermelon (seedless preferred)
- 1 pint (25-30) cherry or grape tomatoes
- 8 oz fresh mozzarella, pearls or cut into " cubes
- cup basil leaves
- cup mint leaves
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- Fresh ground black pepper
- Coarse or flaky salt
Place the watermelon in a large mixing bowl. Slice tomatoes in half and add to watermelon. Drain brine from mozzarella and add to bowl as well.
Roughly chop basil and mint leaves and add to watermelon mixture. Pour olive oil and balsamic vinegar over the mixture, then add freshly ground pepper and salt to taste and gently mix.
Recipe by Sarah Ward