Tomato Watermelon Salad with Feta
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Prep time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 tbsp white vinegar
  • 1 tbsp balsamic vinegar
  • 2 shallots, minced
  • 2 tsp coarser sea salt
  • Freshly ground pepper
  • 3 cups fresh ripe tomatoes, quartered or cherry tomatoes, halved
  • 3 cups watermelon, cubed
  • 3 tbsp fresh basil leaves, slivered
  • 2 tbsp extra-virgin olive oil
  • 8.8 oz feta cheese, cubed
  • 4 cups baby kale, arugula or any salad greens
Instructions
  1. Combine both vinegars with the shallots in a small bowl. Add 1 tsp salt and some peppers, stir and let stand.
  2. Toss tomatoes and watermelon in a large bowl and sprinkle with the remaining 1 tsp salt.
  3. Whisk 2 tbsp of the basil and the oil into the vinegar mixture. Pour the mixture over the fruits, scraping all the shallot and basil bits into the salad. Toss gently. Add feta cheese and gently toss so as not to break it up too much.
  4. Serve over salad greens and trim with remaining basil.
  5. Enjoy!
Notes
Recipe adapted from Cowgirl Creamery Cooks by California cheesemakers Sue Conley and Peggy Smith as featured in the May 9, 2014 issue of The Province.
Recipe by Salu Salo Recipes at https://salu-salo.com/tomato-watermelon-salad-feta/