WATERMELON, TOMATO & GOAT CHEESE SALAD

By jarren

Ingredients

• 1 1 1 lb red seedless watermelon
• 1 1 1 lb beefsteak tomatoes
• 1/2 1/2 1/2 oz fresh basil
• 1 1 1 bunch fresh tarragon
• 3 3 3 fresh oregano or marjoram sprigs
• 1 1 1 tbsp coarse sea salt
• 1 1 1 tbsp black pepper
• 1/2 1/2 1/2 cup extra virgin olive oil
• 1/3 1/3 1/3 cup aged balsamic vinegar
• 6 6 6 oz fresh goat cheese, crumbled

Details

Servings 6
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

Preheat grill to high (450F). Slice watermelon into 1" thick slices and place on oiled grates. Grill, uncovered, to create light grill marks, about 1 minute on each side. Chill watermelon until ready to use.

Cut tomatoes into 1" pieces, and place in a large bowl.

Tear basil leaves, and add to tomatoes. Pick paragon and oregano leaves from stems add leaves to tomatoes and basil and discard stems.

Cut cooled watermelon into 1"pieces, and add to tomato-herb mixture. Sprinkle with sea salt and black pepper. Drizzle with oil and balsamic vinegar, toss to evenly coat. Top with crumbled goat cheese.