You all must be pretty hungry. I haven't shared a new recipe with you in so long, and I'm sorry for being such a food blogging slacker. Let's just call it quality over quantity.
This salad was a huge hit at the family BBQ we had while out in Seattle. It has this unexpected pairing of sweet, salty, and tangy flavors. I was really surprised at how well watermelon worked with what is basically my all-time favorite salad (tomato and cucumber with basic balsamic vinaigrette). Anyways, the watermelon really makes this salad special. It is light and refreshing, and full of flavor. We still have over 40 days left of summer, so put this on the menu at your next BBQ or picnic!
Tomato Watermelon SaladAdapted from Women's Health magazine
Serves 4 (I doubled this)
2 cups watermelon, diced
2 cups mixed heirloom cherry tomatoes, halved or quartered
2 cups English cucumber, peeled and sliced
1/4 cup sweet onion, thinly sliced (I used Walla Walla onions)
10 basil leaves, chiffonaded
2 tablespoons aged balsamic vinegar
1 tablespoon extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
Combine watermelon, tomatoes, cucumber and onion. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Add the basil just before serving.