Friday, August 19, 2011

watermelon, tomato, mint

I'd like to give Rachel credit for this salad, but she says it's Lila's recipe so she can't take credit, but it was her idea to put homegrown yellow tomatoes (still warm from the sun) into the mix. I don't want to quibble. Watermelon salads have long been summer fair -- when the sun is warm and the shade is elusive and fruit is cheap. This could be a lunch on its own or an accompaniment to a summer supper.

Cold watermelon, cubed
Vine-ripened tomatoes, roughly chopped
Feta cheese, cut into small squares
Avocado, chopped
Mint, chopped
Balsamic vinaigrette (incorporated good quality white and brown balsamic vinegar, a little garlic, a little blue agave nectar for sweetness, olive oil, salt and pepper)

Combine the ingredients in a large bowl and serve.
Exquisitely delicious.

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