The other day I came across a recipe for a watermelon, tomato and red onion salad which was the inspiration for my Watermelon Dinner Salad. The flavors of watermelon and tomato blend surprising well and the cranberries add a little tang. This is a refreshing dish for summer and can be served as a light meal or as a first course.
Watermelon Dinner Salad
For the Dressing:
1/3 c. Raspberry-infused White Balsamic Vinegar (or any similar fruity vinegar)
3 T. extra virgin olive oil
1 T. honey
1/2 t. salt
For the Salad:
5 c. seedless watermelon, cut into 1-inch cubes
4 c. sliced ripe tomatoes
1 1/4 c. sliced, peeled cucumbers
8 oz. fresh mozzarella, cut into slices then torn into small pieces
1 – 1/2 heads romaine lettuce
1/4 c. fresh basil leaves
1/3 c. dried cranberries
freshly ground pepper (I use a green and pink peppercorn blend)
1. Combine the dressing ingredients in a jar. Screw the lid on and shake until ingredients are well-blended.
2. In a large bowl, gently toss together the watermelon, tomatoes, cucumbers, mozzarella and dressing. Chill for about 1 hour before serving.
3. Just before serving, wash and dry lettuce and basil. Divide lettuce between plates. Top with salad. Garnish with basil leaves, dried cranberries and freshly ground pepper. Drizzle with a little extra honey. Enjoy!