A fresh addition to the brunch table…
Watermelon and Tomato Salad
Number of Servings: 4
Salad Ingredients:
2 cups of watermelon balls or cubes
1 cup of cherry or grape tomatoes, halved
¼ cup chopped Kalamata olives
¼ cup fresh basil leaves, torn, or left whole if not too large
¼ cup chopped fresh mint
¼ cup feta cheese, crumbled
Mixed greens
Extra chopped mint for garnish
Vinaigrette:
2 tablespoons (30 mL) white balsamic vinegar
1 teaspoon (5 mL) honey
2-3 tablespoons (30-45 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
Method:
- Place watermelon, tomato, and olives in a large salad bowl.
- Make vinaigrette: Whisk together vinegar, honey and oil. Season to taste.
- Just before serving, pour vinaigrette over salad ingredients; stir to combine; fold in fresh mint and basil.
- Divide salad, as is, among 4 salad bowls … or place on 4 plates on top of a bed of mixed greens. Sprinkle feta cheese over top. Garnish with a sprinkle of chopped mint.
Questions and comments are always welcome alex@chilipeppersandpears.com
