Watermelon and Heirloom Tomato Salad

Wednesday night I made a delicious Chicken Saltimbocca and some couscous cakes, but the dinner needed a summer salad to top it off.

I had a half of watermelon in the fridge and tomatoes and fresh mint from the garden.  I cubed up the watermelon (2-4 cups), chopped the tomatoes into pieces (2-4 different tomatoes) and threw them in a bowl with 1/4 c – 1/2 c diced provolone, 2 tablespoons of olive oil, gray salt and maybe 2 – 3 tablespoons of chopped mint.

I made a dressing out of balsamic vinegar, a pinch of sugar and a good drizzle of honey.  Pour the dressing over the salad and stir – adjust salt and olive oil to taste.

It was the perfect blend of sweet and salty, and took the meal to a higher level without competing with the flavors of the main course.

© 2011 J. H-M and CultureChoc2010.

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