2 cups heirloom tomatoes, chopped into 1-inch dice
2 cups watermelon, chopped into 1-inch dice (seeds removed if necessary)
1 1/2 cups cucumber, peeled, seeded, and cut into 1/2-inch dice (I prefer Persian cucumbers)
1/3 to 1/2 cups fresh basil leaves, torn into small pieces or sliced in a chiffonade
For the dressing:
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
For cheese topping:
Crumbled goat cheese, feta, queso fresco, or similar cheese or shaved Parmesan
- Gently toss tomatoes, watermelon, cucumber, and basil together in a large bowl and set aside.
- In a small bowl, whisk vinegar, oil, salt, and pepper. Pour vinaigrette over the watermelon mixture and toss to combine.
- Cover and refrigerate for up to two hours. Divide into bowls, top with cheese, and serve.