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Watermelon, Tomato and Cucumber Salad with Mint, Basil and Balsamic Vinaigrette

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Prep Time 15 minutes
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients
  • 2 Tbsp olive oil
  • 2 Tbsp white balsamic vinegar
  • ½ tsp salt 1 tsp ground black pepper
  • 1 clove garlic peeled and minced or grated
  • 2 cups mixed color or yellow cherry tomatoes cut into halves lengthwise
  • 2-3 cups cubed seedless watermelon 1/2-3/4 inch
  • 2 persian cucumbers cut into quarters lengthwise and then cut into 1/4 inch quarter circles
  • 1 cup baby spinach leaves 2-3 handfuls
  • 6-8 basil leaves cut into 1/8 inch thin strips (chiffonade or “ribbon cut”)
  • 6-8 mint leaves cut into 1/8 inch thin strips (chiffonade or “ribbon cut”)
  • ¼ cup crumbled feta cheese
  • 2 Tbsp roasted and salted pumpkin seeds
  • Extra salt and pepper if desired
  • Substitutions (optional)
  • Swap pink watermelon for yellow and use red cherry tomatoes instead of yellow.
  • Substitute traditional dark balsamic vinegar for the white balsamic vinegar.
  • Substitute non-dairy vegan feta for regular feta cheese (Violife and Trader Joe’s both make good ones)

Equipment

  • Chef's Knife
  • Cutting Board
  • Measuring utensils
  • Large bowl 
  • Silicone spatula 

Method
 

  1. In a large bowl, whisk together the olive oil, white balsamic vinegar, salt, pepper and garlic
  2. Add the cherry tomatoes, watermelon, cucumbers, and spinach and lightly coat with the vinaigrette.
  3. Add the spinach leaves, mint, basil
  4. Just before serving, sprinkle the feta cheese and pumpkin seeds on top.

Notes

Chef’s Tip
If you have the luxury of time, you can cut the watermelon into cubes 30 minutes and up to 4 days in advance and store the cubes layered between 2-3 sheets of paper towels. This step eliminates extra liquid pooling at the bottom of the salad once it is made.