Watermelon Tomato Salad with Goat Cheese and Thyme


I don't know if watermelons have always been this popular, but I feel like this summer it's all I keep seeing. Watermelon cocktails, salads and aqua frescas. I ain't mad about it. I'm on the bandwagon. Inspired by this feature on Food52, I had to make a salad. Later this week I'll be posting a recipe for a Watermelon Fizz. Stay tuned!

Watermelon Tomato Salad with Goat Cheese and Thyme
makes 4+ servings

3 medium heirloom tomatoes (cubed)
1/3 small, seedless watermelon (peeled and cubed)
1 medium shallot (diced)
1/4 cup goat cheese (crumbled)
2 tbsp fresh thyme (minced)
1/2 lemon (juice)
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp salt
1 tsp pepper

Get out a large mixing bowl. Trim tomatoes so no hard parts remain and cube. Toss into the bowl. Trim the rind off the watermelon and cube into the same size pieces as the tomatoes.

Add shallot, thyme, lemon juice, salt, pepper, olive oil and vinegar. Mix everything to thoroughly combine. Add goat cheese crumbles at the end and carefully fold in.

Either serve immediately or chill in fridge until ready to serve. 


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