Summer Night Salad

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Serves 4
3-4 large, ripe tomatoes, cored & diced (mix colors!)
2lbs peeled, diced watermelon (yellow, orange or red!)
1/2 bunch each minced fresh mint, parsley, cilantro (hate cilantro? Use basil)
Pinch each salt and freshly ground black pepper
1 Tbsp apple cider vinegar
Mix all gently and by hand in large, non-reactive bowl (glass, stainless steel or ceramic). Chill for 30+ minutes and serve on chilled plates.
We like to top ours with some crumbled feta and a few grilled prawns, but keep it vegan and it’s still delicious!
*If you want to keep the salad for the next day, just keep the herbs separately*

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