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Tomato and Watermelon Salad with Basil and Goat Cheese

Tomato and Watermelon Salad with Basil and Goat Cheese

By Courtney HillJune 8, 2020

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

This is a salad for the height of summer, when tomatoes and melons are at their peak. The sweet fruit mingles with savory shallot, whose pungency is tempered by a short soak in white balsamic vinegar. Fresh basil (or mint) adds color and herbal notes, and creamy, tangy cheese balances with its saltiness.

Ingredients
  • 2

    cups (about 8 ounces) 1-inch cubes watermelon OR honeydew

  • 2

    pounds ripe tomatoes, cored and cut into rough 1-inch chunks

  • Kosher salt and ground black pepper

  • ¼

    cup white balsamic vinegar

  • 1

    medium shallot, sliced into thin rings

  • 1

    cup lightly packed fresh basil OR mint, torn if large

  • extra-virgin olive oil, to serve

  • 2

    ounces fresh goat cheese OR feta cheese, crumbled (½ cup)

In a colander, toss the melon and tomatoes with ½ teaspoon salt; set aside. In a large, bowl combine the vinegar and shallot, then let stand for 10 minutes. Pour off and discard the vinegar, then add the melon-tomato mixture and basil to the bowl. Drizzle with oil and toss, then season with salt and pepper. Transfer to a serving bowl and top with cheese.

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