Wednesday, June 26, 2013

Watermelon-Tomato Salad

You might remember this juicy image from Facebook recently...

or maybe you remember this {Strawberry Roll} post from a while back where I promised to share with you an awesome salad when summer came around.  Well, the wait has ended!  Summer is here!  We have already had our fair share of this delicious Watermelon-Tomato Salad and I'm excited to share it with you now.

Here is how I made it:

Watermelon-Tomato Salad


1/2 cup olive oil
1/4 cup balsamic vinegar
1 shallot, minced
2 tablespoons chopped basil
2 tablespoons honey
salt and pepper, to taste
1/4 large seedless watermelon
2 heirloom tomatoes, cut into wedges
1 small cucumber, sliced
feta or mozzarella cheese, cut into bite-sized cubes


Whisk together olive oil and the next 4 ingredients to make a vinaigrette dressing.  Season with salt and pepper to taste.

Remove rind from watermelon and slice into bite-sized cubes or wedges.  Arrange in a large bowl with tomatoes, cucumber, and cheese.  Drizzle with vinaigrette and toss lightly.  Garnish with basil if desired.  Serve immediately.

Serving Suggestions:

The first night I served it with Baked Barbecue Chicken and Corn English Muffins, which are amazing if you haven't tried them!  We had some salad leftover, so the second night I added feta cheese and we enjoyed it along side some turkey meatballs with marinara sauce and shaved Parmesan cheese.  Then, I thought the kids would like to try the salad since they weren't with us the first two nights, so I made it again but this time with mozzarella instead of feta along with grilled turkey burgers and sausage.  And I may have had it for lunch once or twice...yeah, it's that good and healthy, so what do you have to lose?!

PS - If you like what you're seeing, click {here} and like my Facebook page!  Thanks for stopping by! :)

Source: Alabama Magazine

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