Watermelon and Heirloom Tomato Salad

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 Watermelon and Heirloom Tomato Salad
What better way to utilize two of the most beloved summertime fruits than a unique and delicious mix of tomato and watermelon in a salad? Try this refreshing recipe adapted by Chef Mark Picone.
Servings
people
Ingredients
Dressing Ingredients
  • 2 tbsp rice vinegar
  • 1 tsp honey
  • 6 tbsp extra virgin olive oil
  • Salt and Pepper to taste
Salad Ingredients
  • 1 watermelon - washed, peeled and cubed
  • 4 heirloom tomatoes - washed, cored and cubed
  • basil leaves, purple and green - washed
  • micro sprouts, lentil
  • edible flowers
  • 4 oz. goat cheese, cut into equal portions
Servings
people
Ingredients
Dressing Ingredients
  • 2 tbsp rice vinegar
  • 1 tsp honey
  • 6 tbsp extra virgin olive oil
  • Salt and Pepper to taste
Salad Ingredients
  • 1 watermelon - washed, peeled and cubed
  • 4 heirloom tomatoes - washed, cored and cubed
  • basil leaves, purple and green - washed
  • micro sprouts, lentil
  • edible flowers
  • 4 oz. goat cheese, cut into equal portions
Instructions
Dressing Directions
  1. Combine ingredients and adjust seasoning to taste.
Salad Directions
  1. Toss tomato and melon pieces in dressing.
  2. Arrange the tomatoes and watermelon pieces on plates.
  3. Place basil and micro sprouts within the pieces and drizzle with dressing.
  4. Adjust seasoning with salt and pepper to taste.
  5. Top with goat cheese and edible flower.
Recipe Notes

Best enjoyed at room temperature, served with great bread and a glass of Riesling (Mark Picone recommends the 2011 Charles Baker Riesling, Picone Vineyard from the Niagara region of Ontario).