If you’re a current subscriber, log in below. If you would like to subscribe, please click the subscribe tab above.
Username and Password Help
Start to finish: 30 minutes
2 cups (about 8 ounces) 1-inch cubes watermelon OR honeydew
2 pounds ripe tomatoes, cored and cut into rough 1-inch chunks
Kosher salt and ground black pepper
1 cup white balsamic vinegar
1 medium shallot, sliced into thin rings
1 cup lightly packed fresh basil OR mint, torn if large
Extra-virgin olive oil, to serve
2 ounces fresh goat cheese OR feta cheese, crumbled (? cup)
In a colander, toss the melon and tomatoes with ? teaspoon salt; set aside. In a large bowl combine the vinegar and shallot, then let stand for 10 minutes. Pour off and discard the vinegar, then add the melon-tomato mixture and basil to the bowl. Drizzle with oil and toss, then season with salt and pepper. Transfer to a serving bowl and top with cheese.