Nothing says summer like ripe tomatoes and watermelons, and the same is true for fresh basil and mint. When you combine these unlikely bedfellows, you’ve got the perfect light dish to balance your brunch table.
Ingredients
SERVINGS: 6 Serving(s)
- 3–4 medium heirloom tomatoes, assorted colors, cored and cut into ¾-inch chunks
- 1 small English cucumber, peeled and cut into ¾-inch cubes
- 1 cup ¾-inch cubed yellow or red seedless watermelon flesh
- ¼ cup sliced red onion
- 1 tablespoon chopped mixed fresh basil and mint (or any herbs you prefer)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
Preparation
In a medium bowl, combine the tomatoes, cucumber, watermelon, red onion and herbs. Toss gently.
In a small bowl, whisk together the olive oil, lemon juice, salt and pepper. Pour the dressing over the tomato mixture and toss to coat evenly. Serve chilled.
About this recipe
Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird (Agate Surrey, 2018). Lemony Herb Chevre
