Watermelon, Tomato and Cucumber Salad with Mint, Basil and Balsamic Vinaigrette  

The sweetness of watermelon and cherry tomatoes is enhanced with flavorful mint and basil and the nutritional value is even greater with added cucumbers and spinach.  You can save a step by making the vinaigrette in the large bowl and then adding the rest of the salad ingredients. Using a white balsamic vinegar over the traditional dark keeps the color of the salad clean and bright.     

Watermelon, Tomato and Cucumber Salad with Mint, Basil and Balsamic Vinaigrette

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Prep Time 15 minutes mins

Course Salad

Servings 6

Equipment

• Chef's Knife
• Cutting Board
• Measuring utensils
• Large bowl 
• Silicone spatula 

Ingredients

  

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Ingredients

• 2 Tbsp olive oil
• 2 Tbsp white balsamic vinegar
• ½ tsp salt 1 tsp ground black pepper
• 1 clove garlic peeled and minced or grated
• 2 cups mixed color or yellow cherry tomatoes cut into halves lengthwise
• 2-3 cups cubed seedless watermelon 1/2-3/4 inch
• 2 persian cucumbers cut into quarters lengthwise and then cut into 1/4 inch quarter circles
• 1 cup baby spinach leaves 2-3 handfuls
• 6-8 basil leaves cut into 1/8 inch thin strips (chiffonade or “ribbon cut”)
• 6-8 mint leaves cut into 1/8 inch thin strips (chiffonade or “ribbon cut”)
• ¼ cup crumbled feta cheese
• 2 Tbsp roasted and salted pumpkin seeds
• Extra salt and pepper if desired

Substitutions (optional)

• Swap pink watermelon for yellow and use red cherry tomatoes instead of yellow.
• Substitute traditional dark balsamic vinegar for the white balsamic vinegar.
• Substitute non-dairy vegan feta for regular feta cheese (Violife and Trader Joe’s both make good ones)

Instructions

 

• In a large bowl, whisk together the olive oil, white balsamic vinegar, salt, pepper and garlic
• Add the cherry tomatoes, watermelon, cucumbers, and spinach and lightly coat with the vinaigrette.
• Add the spinach leaves, mint, basil
• Just before serving, sprinkle the feta cheese and pumpkin seeds on top.

Notes

Chef’s Tip

If you have the luxury of time, you can cut the watermelon into cubes 30 minutes and up to 4 days in advance and store the cubes layered between 2-3 sheets of paper towels. This step eliminates extra liquid pooling at the bottom of the salad once it is made.   

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