Tomato Watermelon Salad
Here’s a super simple riff on a summer favorite, the Caprese salad. Pair ripe slices of tomato with succulent watermelon and shredded basil, and drizzle with a good quality olive oil. The combined fruit juices create a refreshing tangy-sweet vinaigrette!
2 one-pound containers Campari tomatoes, sliced into 1/2″ rounds (these are medium sized tomatoes, larger than a cherry tomato, but in between a beefsteak variety. Diameter is about two inches.)
One half medium seedless watermelon, scooped into balls
Great idea: Save the juice in a separate container. It’s the perfect refresher for a summer cocktail. Serve several tablespoons over ice and a splash of vodka. Top with club soda and a sprig of mint.
Olive oil, for drizzling
8 basil leaves, washed and dried well, thinly sliced
freshly ground pepper, to taste
Layer tomato slices on large platter. Arrange watermelon balls over tomatoes. If not serving immediately, cover with plastic wrap and refrigerate. It may sit for several hours.
Immediately before serving, drizzle with olive oil and sprinkle with pepper. Distribute sliced basil evenly over tomatoes.
Thank you to Judy Joseph for the great recipe idea!
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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress