Summer Tomato and Melon Salad
 

Summer Tomato and Melon Salad

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Making this cubed tomato, melon and avocado salad results in leftovers that can be served rustically -- or you can skip cubing and serve rustically from the get go, but don't forget the balsamic vinaigrette drizzle to bring the dish all together.

SERVING SIZE

a crowd

INGREDIENTS

2 pounds heirloom tomatoes

1 cucumber, peeled

1 seasonal melon, rind and seeds removed

1 avocado, flesh and pit removed

1 tablespoon basil

3 tablespoons olive oil

3 tablespoons balsamic vinegar

salt and pepper to taste

 

INSTRUCTIONS

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Cut tomato, cucumber, melon and avocado into cubes.

Whisk together olive oil, vinegar, salt and pepper.

Stack the tomato, cucumber, melon and avocado into stacks of three. Drizzle dressing over the top and serve immediately.

  PRINT VERSION

vegetable plate

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