Our garden tomatoes haven’t started ripening yet, but the plants are full of fruit, so it won’t be long. There is nothing better than picking ripe, sun-warmed tomatoes right out of your own garden, and I check our garden daily just waiting for them to start ripening. I make a lot of salads in the summer, and often these salads include ripe tomatoes.
This salad is so refreshing and combines cubes of watermelon and cherry tomatoes. Fresh basil and mint add an herbal freshness, and the salad is lightly dressed with a honey-lime vinaigrette. To serve the salad, I like to serve it with some feta or goat cheese crumbles. You can use either yellow or red cherry tomatoes, and using a seedless watermelon makes this salad very easy to assemble. I serve this salad as a starter or a light lunch option throughout the summer when tomatoes and watermelon are both in season.
Deborah Mele 2020
- 5 Tablespoons Fresh Lime Juice (From 3 Large Limes)
- 1 1/2 Tablespoons Honey
- Salt & Pepper To Taste
- 1/3 Cup Olive Oil
- 6 Cups 1-inch Watermelon Cubes (Seedless is Best)
- 3 Cups Cherry Tomatoes, Halved (Yellow, Red, or a Combination)
- 2 medium shallots, thinly sliced (about 1 cup)
- 1/3 Large Red Onion, Peeled & Thinly Sliced
- 1/2 Cup Roughly Chopped Fresh Basil Leaves
- 1/2 Cup Roughly Chopped Fresh Mint Leaves
- 4 Ounces Goat or Feta Cheese, Crumbled (About 1 Cup)
- In a small bowl, whisk together the vinaigrette ingredients.
- In a large bowl, place the salad ingredients, then drizzle the vinaigrette on top.
- Gently toss and serve immediately topped with the cheese crumbles.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 28mgSodium: 177mgCarbohydrates: 35gFiber: 4gSugar: 26gProtein: 12g