Have you tried watermelons and tomatoes yet? It’s surprisingly good and with the addition of white balsamic dressing the salad won’t get muddy from the regular balsamic. I made this salad recently when we had a houseful over Labor Day weekend. This Watermelon-Tomato Salad was a hit; there weren’t even any leftovers!
This Watermelon-Tomato Salad is the perfect summertime salad. It is light and refreshing and the salty, sharp bite of the pecorino Romano chees is delicious. I can’t think of a more perfect salad to serve during the warm weather. this salad also travels well if you are asked to bring a salad to your next gathering.
1 Tbsp. white balsamic vinegar
1 Tbsp. extra virgin olive oil
¼ tsp. Salt
¼ tsp. Pepper
1 cup tomatoes, cut into chunks
1 cup baby arugula
¼ cup red onion, thinly sliced
¼ cup fresh mint
12 ounces seedless watermelon, cut into thin triangle slices
1 ounce pecorino Romano cheese, shaved
Whisk the vinegar, olive oil, salt and pepper together in a large bowl. Add the tomatoes and the remaining ingredients. Toss gently and serve immediately.
If you want to make this recipe ahead of time, add everything but the watermelon. Add the watermelon just before serving. As I said this Watermelon-Tomato Salad was delicious and perfect for a gathering with friends.