Recipe | "Watermelon, Strawberry and Tomato Salad" by Sue Ready

Cook's Notes: Use a tomato heirloom medley for a nice contrast with the watermelon and strawberries. The extra touch of a homemade balsamic vinaigrette over the fruits and tomatoes especially when using Chocolate Balsamic Vinegar elevates the dish to a whole new level. But a good quality dark balsamic works too. Taste test before increasing maple syrup to four teaspoons. Refrigerate any extra dressing left over in a covered container. Dressing is wonderful drizzled over a strawberry mixed greens salad too. Recipe serves three to four.

Salad Ingredients:

  • 3 cups watermelon, cut into bite size pieces
  • 2 cups of strawberries, halved or quartered into bite size pieces
  • 2-1/2 cups halved, multicolored , cherry tomatoes
  • ⅓ cup julienned fresh basil
  • Optional ¼ cup crumbled blue cheese 
  • Fine grain sea salt and freshly ground black pepper, to taste
Balsamic Vinaigrette Ingredients:
  • 4 TB. good quality dark balsamic vinegar or Chocolate Balsamic Vinegar
  • 1/2 tsp. Dijon mustard
  • 3-4 tsp. pure maple syrup
  • 1/2 tsp. fine grain sea salt
  • 4 TB. Extra Virgin Olive Oil
  • In a large bowl, mix watermelon, strawberries, tomatoes and basil.
  • If making in advance, cover fruit with a sheet of wax paper. Refrigerate up to 4 hours. Drain fruits in a colander. 
  • For the balsamic vinaigrette, add all ingredients in a blender and mix well. Place dressing in small covered jar, refrigerate until ready to serve.
  • When ready to serve, shake the balsamic vinaigrette, add salt and pepper to taste. Toss salad with a few tablespoons of dressing, add in crumbled blue cheese if using and top with snippets of basil.

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