Watermelon, Cherry Tomato and Basil Salad
Author: Paola Legarre
Serves: 6-8 servings
- ¼ cup balsamic vinegar
- ¼ cup sugar or honey
- 1 (4 to 5 pound) watermelon, cut into 1½-inch cubes
- 32 small basil leaves, sliced thin - chiffonade - remove and discard the stems, then stack more or less 5 leaves on top of each other on a cutting board. Firmly roll the leaves into a cylinder and grasp it securely with one hand. Using a sharp knife, carefully cut the rolled leaves crosswise at ⅛-inch intervals).
- 16 cherry tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.
- Drizzle salad with balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.
- Optional: make mini appetizer skewers. 16 (6-inch) skewers; alternate watermelon and cherry tomato with basil leaves.
Recipe by Sage Creations Farm at https://sagecreationsfarm.com/watermelon-cherry-tomato-and-basil-salad/
3.5.3251