Watermelon & Tomato Salad

Like any good Southerner, I love watermelon… Mmkay, you know what? In the spirit of exhaustion and honesty this post-Music Fest week, Imma be real with you: I’m not really a fan.

I’ve choked it down at every Fourth of July catfish fry, I’ve tried it with salt (and if salt can’t help me, honey, I don’t know what can), and I’ve even had the vodka-soaked variety and frankly, I’ll leave it.

But as with so many things I’ve traditionally disliked, The Chef has found a way to make it not only palatable but actually good. Bacon, tomatoes and cheese have a hand in that, but the watermelon itself actually gets a dose of personality here, so go on and get out and proud and pretty with this one. You won’t be sorry.

2 cups watermelon, diced and seeded
2 cups assorted tomatoes, diced
basil vinaigrette
2 tbsp toasted pecans
crumbled goat cheese (or mozzarella or blue cheese)
3 strips bacon, cooked and chopped
spring mix

  1. Get mixy and then serve atop spring greens. That’s all folks.
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Filed under Fruit, Salad, Side dishes, Veggies

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