Tomato Watermelon Salad

BY CHEF JOHN ASH 

Summer’s bounty overflows in this picnic-ready salad.

INGREDIENTS

5 c seedless watermelon, cut into 1 inch squares

3 large heirloom tomatoes, cored, seeded and cut into large dice

1/4 c mint leaves, rolled tightly, then cut crosswise into thin strips (chiffonade)

2/3 c feta cheese sliced thinly along with any crumbles

2 tbsp olive oil

1/4 c golden balsamic vinegar

Salt

Freshly ground black pepper

1/4 c pine nuts, toasted

INSTRUCTIONS

1. Combine the watermelon, tomatoes and mint in a mixing bowl.

2. Whisk the olive oil and vinegar together and season to your taste with salt and pepper.

3. Transfer the tomato mixture to a serving plate or bowl. Drizzle the vinegar mixture over the salad and top with the feta and pine nuts.

4. Serve immediately.