Watermelon Tomato Salad with Blue Cheese
Creamy and yummy!
2 c. small, bite-sized seeded watermelon cubes
1½ c. diced (bite-sized) tomato
½ c. sweet bell pepper, cut into bite-sized chunks
½ c. crumbled blue cheese
In a bowl, gently toss watermelon, tomato, and allow to “sweat” for 20-30 minutes. Drain. Add bell pepper and cheese together and approx. 1 Tbsp. balsamic vinegar, and gently toss again.
Variation served over greens:
Eliminate the peppers, replace blue cheese with feta, and add some mixed fresh herbs of your choice, like basil, dill, mint, etc. Instead of tossing with balsamic, use simple vinaigrette: whisk together 1 Tbsp. olive oil and 2 tsp. red wine or apple cider vinegar, plus salt and pepper to taste.
Serve over spicy or mild salad greens such as arugula, beet greens, endive, or spinach.
Scatter with toasted almonds, pine nuts, or walnuts if desired for garnish.
Recipe created or adapted by Liz Talley, Urban Graze
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