5 cups seedless watermelon, cut into 1 inch squares
3 large heirloom tomatoes, cored, seeded and cut into large dice
1/4 cup mint leaves, rolled tightly, then cut crosswise into thin strips (chiffonade)
2/3 cup feta cheese sliced thinly along with any crumbles
2 tbsp. olive oil
1/4 cup golden balsamic vinegar
Freshly ground black pepper
1/4 cup pine nuts, toasted
Recipe credit: Chef John Ash
- Combine the watermelon, tomatoes and mint in a mixing bowl.
- Whisk the olive oil and vinegar together and season to your taste with salt and pepper.
- Transfer the tomato mixture to a serving plate or bowl. Drizzle the vinegar mixture over the salad and top with the feta and pine nuts.
- Serve immediately.