Tomato Watermelon Salad
By Chef John Ash
Summer’s bounty overflows in this picnic-ready salad.
Total Time 20 minutes
Prep Time 20 minutes
Difficulty Level Easy
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
Freshly ground black pepper
1/4 c pine nuts, toasted
Combine the watermelon, tomatoes and mint in a mixing bowl.
Whisk the olive oil and vinegar together and season to your taste with salt and pepper.
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.