Eat Well, Be Well, Live Well

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.

Ingredients

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.