WATERMELON, TOMATO and GOAT CHEESE SALAD (Adapted from People.com)
1 lb red seedless watermelon
1 lb beefsteak tomatoes
½ oz fresh basil
1 bunch fresh tarragon
3 fresh oregano sprigs
1 TBSP coarse sea salt
1 TBSP black pepper
½ cup extra-virgin olive oil
1/3 cup aged balsamic vinegar
6 oz fresh goat cheese, crumbled
Cut tomatoes into 1-inch pieces, and place in a large bowl.
Tear basil leaves, and add to tomatoes. Pick tarragon and oregano leaves from stems; add leaves to tomatoes and basil, and discard stems.
Cut watermelon into 1-inch pieces, and add to tomato-herb mixture. Sprinkle with sea salt and black pepper. Drizzle with oil and balsamic vinegar; toss to evenly coat. Top with crumbled goat cheese. Serve immediately.
Categories: Sides & Salads Tags: