By Liza Huber for New York Family Magazine
Before the official end of summer, savor this colorful and delicious recipe. Add in a touch of basil, and you have a wonderful salad your whole family will love!
Ingredients (serves 4)
1/2 lb. of baby heirloom tomatoes (about 2 containers); washed, with larger ones cut in half.
2 cups of chopped watermelon; seeds removed.
1 tablespoon fresh basil, washed and sliced into thin strips
2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
1/2 teaspoon kosher or coarse sea salt
Place tomatoes and watermelon in a large mixing bowl or serving platter, add salt, and mix well with a spoon.
Sprinkle chopped basil on top.
Pour the balsamic vinegar and olive oil into a bowl and mix well with a wire whisk. Drizzle over the tomatoes and watermelon.
Serve and enjoy!
Leftovers can be stored in an airtight container for up to three days in the refrigerator and up to three months in the freezer.
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