Tomato & Watermelon Salad
makes 4 servings
recipe slightly adapted by True Food: Seasonal, Sustainable, Simple, Pure
- 1 lb. watermelon, rind removed and cut into 1 1/2 inch chunks
- 4 heirloom tomatoes, quartered
- 1 pint cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon kosher salt
- pinch of freshly ground pepper
- 2 tablespoons fresh basil leaves
- 4 oz. soft goat cheese
- 1/3 cup chopped roasted unsalted cashews
Divide the watermelon pieces and tomatoes among salad plates. Top with the basil, goat cheese, and cashews. Drizzle each plate with olive oil and vinegar. Season with salt & pepper and serve.