WFPB Watermelon Tomato Basil Salad
Servings: 4 servings
Calories: 84kcal
So simple. So easy. So delicious. This combo is nothing new, but it is just as amazing without the added olive oil and cheeses such as feta and mozzarella that many recipes call for. The addition of a good fruity balsamic vinegar like raspberry, mango, lemon, or even cherry flavored brings out the best of these two fruits!
Print Recipe
Equipment
- Chef's knife and cutting board
Ingredients
- 4 cups Watermelon sliced into chunks or scooped with a melon baller or cookie scoop
- 2 cups Diced heirloom tomatoes or halved cherry tomatoes
- 1 Shallot small or 1/2 small red onion very thinly sliced
- 3 tbsp. Raspberry Balsamic vinegar
- 2 tsp. Honey optional if tomatoes are not sweet
- ¼ tsp. each kosher salt and black pepper
- ½ cup Fresh torn basil leaves
- 2 tablespoons Toasted pine nuts optional
Instructions
- In a large bowl, combine balsamic vinegar, honey, salt, and pepper. Whisk to combine.
- Stir in shallots (or red onion) and let sit for 10 minutes.
- Add watermelon and tomatoes and gently toss in vinegar dressing.
- Add fresh basil give it a final toss.
- Top with toasted pine nuts and more torn basil.
- This can be prepared up to 4 hours in advance. Add the basil and toasted pine nuts just before serving.
- This salad is best enjoyed within a few hours after it is fully dressed and assembled.
Nutrition
Calories: 84kcal
