Monday’s Bread Bowl: Tomato and Watermelon Salad

A tart combo of pink and red
This colorful salad is perfect for cooling up the hot summer. The blend of ripe watermelon, ripe tomatoes, and onion becomes a tangy, tart, and sweet mix. A dressing of rice vinegar enhances the flavors of each of the ingredients. Here is our recipe:

What you will need:

1 wooden spoon
1 large bowl
4 large tomatoes, quartered
1 yellow onion, diced
4 cups watermelon, cut into wedges
1/4 cup gorgonzola cheese, diced into cubes
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons mint, coarsely chopped
3 tablespoons basil, coarsely chopped
1 teaspoon kosher salt
Pinch of black pepper

Cooking and Directions:

Combine vinegar, olive oil, kosher salt, basil, and mint in bowl. Mix well. Add watermelon, tomatoes, onion, and gorgonzola cheese. Toss well. Serve immediately.