The great thing about this simple salad is that you can serve as is or it can be the starting point for a more complex dish. Either way, it makes use of the beautiful summer produce available right now and there’s nothing better than the veggies and fruit you’ll find at your local farms.
I picked up a watermelon from Barrie Hill Farms and some giant field tomatoes from Nicholyn Farms and this salad just seemed to come together naturally. Every time I think I’ve come up with a new idea lately and I google it, I find out it’s already been done! Although I saw quite a few tomato watermelon salads listed, I didn’t see one like this so let’s call it an original.
If you want to put your own stamp on this, try balsamic vinegar instead of red wine in the dressing. As for the ingredients, try feta cheese, add some lemon, blueberries, almonds….the options are endless. Some would look at these two ingredients and immediately decide they don’t belong together but they’d be wrong. The two flavours are surprisingly complementary and the cheese and basil adds that extra little bite to make the salad special.
I’ve made this salad 3 times now and I just can’t seem to get enough. It was 90 F here today on the first day of September so I’m hoping we’ve still got some good weeks left!
What’s your favourite salad in the summer?
- 4 cups of watermelon, cubed or cut into triangles
- 1 pound of tomatoes, sliced
- 1 small shallot, sliced
- 1/2 cup bocconcini cheese
- 1 cup fresh basil leaves
- handful of fresh cilantro
- 1/2 cup extra virgin olive oil
- 1/4 red wine vinegar
- Mix salad ingredients and toss gently.
- Combine olive oil and red wine vinegar, mixing well. Drizzle over salad.