Watermelon Tomato Salad
For my birthday, my friend gave me a cookbook that is just as beautiful to look at as it is to read! The book is The Forest Feast Gatherings by Erin Gleeson. It is all about “simple vegetarian menus for hosting”. Well that is everything that I am all about and was completely inspired and highly recommend it!
This Watermelon Tomato salad is perfect for hosting and can be presented in either an appetizer/one bite form or in a salad form. Either way, its a great combination of different flavors for you and your guests!
For the salad form, it is very straight forward. Cube up your seedless watermelon into bite size chunks or use a melon baller and place into a bowl. Then either halve cherry tomatoes or chop a Roma tomato into bite size pieces and also add those into the bowl. Sprinkle some pink salt and slices of fresh basil on top and stir to combine. On top, add dollops of goat cheese and a drizzle of your favorite balsamic glaze.
For the one bite/appetizer form, you can use spoons for easy eating. Either half your cherry tomatoes or chop your roma into larger bite size chunks. For the watermelon, either use a melon baller or I used a small cookie cutter to form circles. On each spoon, place the tomato and watermelon down and sprinkle the salt and basil on top. Dollop with goat cheese and drizzle with balsamic glaze.
WHAT YOU'LL NEED
- 1 cup Cubed Seedless Watermelon
- 1 cup Chopped Roma Tomato
- 3 tbs Chopped Almonds
- 1 oz Plain Goat Cheese
- 2 tbs Sliced Fresh Basil
- 1 tsp Flake Salt
- Balsamic Glaze
STEP BY STEP
- For the salad format, use a melon baller to form bite size pieces of watermelon. Add that to a bowl, along with a Roma Tomato which as been seeded and chopped. Add in the chopped almonds and fresh basil. Top with dollops of goat cheese and drizzle balsamic glaze over the top. Finish with a sprinkle of flake salt.
- For the bite size format, use a melon baller for the watermelon. Cut the Roma Tomato and remove the seeds, and cut into wedges. Place a wedge on a spoon and place 1 ball of watermelon on top. Dollop with goat cheese and sprinkle on the fresh basil, almonds, and flake salt. Top with a little balsamic glaze!