If ever there was a fruit that described summertime it would have to be a tie between watermelon and backyard, vine ripe tomatoes! I simply can not get enough of either this year, separate or together. I know the combination of watermelon and tomato sounds odd, but let me tell ya, it works and it works well, this is so dang good.
Anyway…back to the recipe. This is another one I picked up at a cooking workshop in France about this time last year (Mimi’s 2019 Workshops are open for booking!). It’s really so simple but you have to use the freshest and most ripe ingredients you can find. There’s not an exact recipe so just eyeball it based on your taste buds how much you want to make. (Links and process pix below)
- 1 small/medium seedless (ripe) watermelon – diced into bite-size pieces
- 3–4 small to medium very ripe tomatoes – diced into bite-size pieces
- 8–10 fresh basil leaves – roughly torn
- 3–4 pinches of fine sea salt
- Fresh ground black pepper
- 1 Tablespoon balsamic vinegar (I prefer a thick balsamic)
- 2 Tablespoons of good table olive oil
- In a large bowl combine the diced watermelon, tomato and torn basil. Sprinkle with 2 pinches of the fine sea salt.
- In a separate, small bowl make the dressing/marinade. Combine the olive oil and balsamic vinegar and two additional pinches of fine sea salt and pepper. Whisk ingredients together until emulsified.
- Pour the marinade over the fruit and basil. Scooping all the way to the bottom gently mix until all the fruit is covered. Cover and chill for an hour, stirring after 30 min.
Serve it up and enjoy! 🙂
You certainly don’t have to chill this salad. I’ve had it within a few minutes of making it and it’s just fine. I find it when chilled it makes a nice refreshing side dish, especially on these sweltering hot days.
Keywords: Watermelon and Tomato Basil Salad