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Tomato and Watermelon Salad with Basil and Goat Cheese
This is a salad for the height of summer, when tomatoes and melons are at their peak. The sweet fruit mingles with savory shallot, whose pungency is tempered by a short soak in white balsamic vinegar. Fresh basil (or mint) adds color and herbal notes, and creamy, tangy cheese balances with its saltiness.
4
Servings
30 minutes
Ingredients
-
2
cups (about 8 ounces) 1-inch cubes watermelon OR honeydew
-
2
pounds ripe tomatoes, cored and cut into rough 1-inch chunks
Pardon the interruption
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November 27, 2022
Split The Dinner
Excellent, but for the two of us and with a mini-watermelon, make half of the recipe on each of two consecutive nights. Didn't hold up well -- not a big surprise.
I recently tried a similar salad from my local organic market deli. At first, I thought, what a weird combination. They substituted mint for basil, feta cheese for goat cheese and add a small amount of harissa. It was amazing!! I grow tomatoes in my garden so am excited to add this to my seasonal summer repertoire. I note the substitution of other summer fruits would be good (peaches, nectarine) above.
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This was a wonderful surprise and a great way to use all those homegrown tomatoes.