WATERMELON, TOMATO, AND FETA SALAD

WATERMELON, TOMATO, AND FETA SALAD image

Yield 4 servings

Number Of Ingredients 14

3 small heirloom tomatoes, cut into cubes
2 small cucumbers, peeled, seeded, and cut into cubes
1 lb. (2 cups) seedless watermelon, cut into cubes
8 oz. feta cheese, cubed
1/2 cup pitted black olives, coarsely chopped
1 tsp. finely chopped fresh mint (Reserve extra for garnish, if desired.)
*Torn spinach leaves (optional)
Dressing:
1 Tbsp. aged balsamic vinegar (or red wine vinegar)
2 Tablespoons extra virgin olive oil
1 tsp. honey (or 1 1/2 tsp. granulated sugar)
1 tsp. finely chopped basil
Fine sea salt, to taste
Black pepper, to taste

Steps:

Combine cheese*, spinach*, olives, and mint with cubed ingredients. Dressing: Combine oil, vinegar, honey, salt, pepper, and basil in a small, lidded container. Shake very well to combine ingredients. Drizzle lightly over salad ingredients. (I use little more than half of the dressing.) Stir gently. Refrigerate or serve. May garnish salad lightly with additional chopped mint leaves. *Unless serving immediately, do not add cheese or spinach in advance. Just before serving, mix cheese and spinach into the dressed salad.