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

Directions
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!

TIP
Leftovers can be stored in an airtight container for up to three days in the refrigerator and up to three months in the freezer.

Veronica Hoglund

A Man with Pastries

By Veronica Hoglund

In celebration of Eric Lanlard’s new book, Cake Boy, New Yorkers gathered for an afternoon tea hosted by the Crosby Street Hotel. Guests sipped warm drinks and snacked on the most beautiful treats, which were even tastier than they appeared.

Lanlard is best known for his cake boutique of the same name in Southwest London. Cake Boy is his fourth book and is comprised of various recipes and tricks on how to make your own delightful baked goods.

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