Maybe it’s just one of the benefits of living in California, but stores are stocked right now with the most gorgeous, sweet, ripe heirloom tomatoes. And while I associate summer with watermelon, our stores–two weeks into autumn–are stocked with juicy, dark pink-fleshed watermelons. (We also just experienced our two hottest days of the year.)
I made this salad last weekend and served it alongside a simple, lemon and herb grilled salmon. It was delicious. Three helpings later, my only thought was, when can I make it again? It would also have been great with a thick slice of rustic bread to dip in the juices, but I’m currently taking a break from gluten.
2 large, ripe heirloom tomatoes, cut into 3/4-inch cubes
1/4 of a ripe watermelon, cut into 3/4-inch cubes
2 Persian cucumbers (the best!) or 1 small regular cucumber, cut into 1/4-inch slices
3-4 tbsp fresh torn or chopped basil
2 tsp fresh-squeezed lemon juice
3 tbsp olive oil
sea salt and pepper to taste
Put chopped watermelon, tomato and cucumber into a medium-sized glass or ceramic bowl. Whisk the lemon juice, olive oil, salt and pepper together in a small bowl. Pour over the watermelon and tomato mixture. Toss gently. Divide into 4-5 portions. Top with basil. Serve.