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.

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