Summertime Watermelon and Tomato Salad

| Monday, August 6th, 2012

Serves 8

Our family loves this salad. We use basil for the fresh herb, and all agree that it is perfect.


8 cups 1/2 inch chunks seedless watermelon

Approximately 2 pounds ripe heirloom tomatoes, assorted colors, cored, cut into bite sized chunks (about 4 cups)

1 teaspoon sea salt

5 tablespoons organic extra virgin olive oil, divided

1 1/2 tablespoons balsamic or blood orange vinegar

2 tablespoons chopped assorted fresh herbs (dill, basil and mint are nice)

Black pepper and salt, to taste

8 cups fresh arugula leaves or other tender lettuces like Boston or mescalin mix

1 cup crumbled feta cheese

1/2 cup roughly chopped pine nuts, almonds, walnuts or pistachios lightly toasted to retain nutrients

1 perfectly ripe, peeled, pitted and sliced avocado



In a large colander over a sink combine watermelon and tomatoes. Sprinkle with salt and lightly toss to blend; let stand 15 minutes to drain.

In a large bowl add 4 tablespoons oil, vinegar and herbs to melon mixture. Season to taste with pepper and more salt, if desired.


In a medium bowl toss salad greens of choice  with remaining 1 tablespoon oil. Divide  among plates. Top with melon salad;

sprinkle with feta cheese, arrange avocado slices and nuts and serve.