Tomato and Watermelon Salad

2 to 3 c. watermelon in bite-sized chunks, seeds removed
2 small ripe tomatoes, quartered
2 to 3 oz. fresh goat cheese or Feta, crumbled
2 Tbsp. Oregano White Balsamic Vinegar
2 Tbsp. Extra Virgin Olive Oil
2 to 3 Tbsp. chopped fresh basil
salt and pepper, to taste

On a large platter or individual plates, arrange watermelon and tomatoes, drizzle with Oregano Balsamic and Olive Oil. Top with salt, pepper, goat cheese, and chopped basil.

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