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Tomato Watermelon Salad

By Chef John Ash

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

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    Serves 1

    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


    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.

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