Tomatoes and watermelon…. in a salad???? Ok…. is what I thought when my daughter told me what lunch was going to be today. No way is that going to be tasty. Well, boy was I wrong! My daughter found the recipe in the True Food book I told you about. Apparently the recipe wasn’t completely vegan, so my daughter did some easy swaps.
Here’s the ingredients:
1 Watermelon cut in cubes
1 yellow heirloom tomato cut into smaller bites
1 red heirloom tomato cut into smaller bites
1 pint cherry tomatoes cut in half
2 tablespoons of olive oil (my daughter used our lemon olive oil)
2 tablespoons of white balsamic vinegar (my daughter used our lemon balsamic vinegar)
1/2 teaspoon salt
pinch of black pepper
2 tablespoons small fresh basil leaves (she used about 1-2 leaves per bowl)
4 oz of soft goat cheese (she used a non-dairy vegan soft cheese made out of almond milk)
1/4 cup chopped pecans
What she did:
Cut the watermelon and put into 1 large mixing bowl. Set out 3 bowls (one for each of us) – she cut the tomatoes and then evenly divided them between the bowls. Then topped it with watermelon, filling the bowl up with 1 1/2 cups or so of watermelon and lightly tossed making sure there was a balance of tomatoes and watermelon. Then she drizzled each bowl with the oil & vinegar, added the dash of salt & pepper – topped with basil, vegan cheese and pecans.
This was AMAZING! Especially for a hot summer day. There wasn’t a ton of “substance” so I wouldn’t suggest it if you’re not going to eat dinner within 2-3 hours of eating your lunch. We had a bit of a late breakfast, so this was a great hold over dish for us. I’m very excited to have this again – especially since it’s watermelon season.