An unusual combination of ingredients creates this most amazing salad! Fresh juicy ripe watermelon and succulent seasonal tomatoes partner up in this dish. They are the key ingredients showcased in this Tomato and Watermelon Salad. As my mantra has been lately, less is sometimes more when it comes to food.
This duo is very lightly dressed with a touch of olive oil and red wine vinegar, then adorned with a sprinkling of Cotija cheese and toasted almonds. Added in are leaves of fresh basil and mint, expressing natures best. Serve it on a bed of arugula and you will have a most refreshing and tantalizing salad!
Tomato and Watermelon Salad
Serves 4
Ingredients
- 1 mini seedless watermelon, cut into small chunks (4 cups)
- 1 ½ lb ripe tomatoes, cored and cut into small chunks (3 cups)
- ½ teaspoon Kosher or flake salt, plus more to taste
- 2 tablespoons extra-virgin olive oil, separated
- 1 1/2 teaspoons red wine vinegar
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh basil, chopped
- 3 cups arugula leaves
- ½ cup crumbled cotija or feta cheese
- ¼ cup sliced almonds, lightly toasted
- freshly ground pepper
Instructions
- In a medium bowl, combine the watermelon and tomatoes. Sprinkle with ½ teaspoon salt and toss gently to blend. Let stand for 15 minutes.
- Add 1 ½ tablespoons olive oil, vinegar and fresh herbs to the bowl and mix. Season to taste with salt and pepper.
- Toss the arugula in a small bowl with remaining ½ tablespoon oil. Place the arugula on a platter and top with the melon salad. Sprinkle the cheese and almonds on top of the salad. Serve immediately.
(click here) for printable recipe