Last watermelon salad of the season ... depression. To be honest, I never eat the appropriate amount of this salad. It is so fresh and good that I can never stop until all of the watermelon is gone. Not a bad after dinner dessert if I do say so myself! This salad comes together in a heartbeat, and sits really well.
The dressing is also such a keeper. I mostly use it on this salad, but the balsamic/lime/honey combination is such a winning combination on burrito salads, fish, chicken, the list goes on. Both parts come together with barely any effort at all, and are just incredible together!
The dressing is also such a keeper. I mostly use it on this salad, but the balsamic/lime/honey combination is such a winning combination on burrito salads, fish, chicken, the list goes on. Both parts come together with barely any effort at all, and are just incredible together!
| Serves 4: Ingredients: 2 cups bite-sized chunks of watermelon 1/4 red onion, shaved 3 ounces baby arugula 2 cups small heirloom tomatoes 8-10 basil leaves Dressing: 1/4 cup extra virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons honey Zest and juice of 1 lime Salt & Pepper to taste | Chop the watermelon and cherry tomatoes into bite sized pieces of a similar size, and shave 1/4 of a red onion into very thin slices. Combine these ingredients with the baby arugula, and torn basil leaves. Whisk together all of the ingredients of the dressing, and toss with the salad, starting with half of the dressing, and adding more to your preference! Serve immediately, and enjoy! (Really... the easiest salad ever...) |
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