We prepared this sweet-and-savory summer salad to highlight olive oil and vinegar products. In addition to using premium oil and vinegar, make sure to procure the best in-season tomatoes, watermelon, and herbs you can find (even better if you can gather from your own garden).
Serve as a refreshing first course or with grilled fish or shrimp for a healthy and satisfying meal.
Time: 5 minutes
6 cups seedless watermelon, cut into 1-inch chunks
6 cups ripe tomatoes, cored, and cut into 1-inch chunks
2 teaspoons Olive Tree Sea Salt
1 teaspoon freshly cracked black pepper
¼ cup shelled pistachios
3 tablespoons Jalapeño Olive Oil
3 tablespoons White Lemon Balsamic Vinegar
3 tablespoons torn basil (or chives or mint)
Directions: Arrange watermelon and tomatoes on a large serving platter. Sprinkle with the salt, pepper, and pistachios, then evenly drizzle the olive oil and balsamic vinegar over the watermelon and tomatoes. Garnish with the basil. Serve immediately or refrigerate covered for up to one hour.