Fortunately, we were given the recipes for everything we had at our berry-infused dinner. This berry salad is so easy to prepare, and it tastes as good as it looks. It's the perfect summer salad, and I'm sure we'll be making this again and again:
Summer Watermelon Salad
Yields 6-8 salads
12 oz. red watermelon or yellow watermelon, small dice
12 oz. red tomato or yellow tomato, small dice (or heirloom tomatoes)
12 oz. fresh blueberries
* the key here is to have the watermelon and tomatoes have contrasting colors, but if you can't find the various colors, it's all still great with the red on red.
2 tsp. extra virgin olive oil
1/2 Tbsp. lime juice
1 Tbsp. honey
1/4 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. basil, chiffonade
1 Tbsp. mint, chiffonade
3-4 Tbsp. goat cheese, crumbled
- Dice the watermelon and tomatoes and set aside.
- In a small mixing bowl, blend oil, lime, honey, salt & pepper and whisk away.
- Prepare the basil and mint at service time (to avoid browning) along with the goat cheese.
- Dress the melon with the dressing and add another sprinkle of salt and pepper to season the melon and tomatoes.
- Add the herbs and then garnish with the crumbles of goat cheese and serve immediately.
* bonggamom's note: Jammy doesn't like goat cheese, so I didn't toss the goat cheese into the salad at all. I just kept it on the side so anyone who wanted it could sprinkle it on their salad. Chef Dave doesn't mix it in either, since it gets kind of ugly, and works better as a garnish anyway.
Disclaimer: I attended McDonald's Flavors of Summer event as a guest, and McDonald's provided all travel and accomodations. I was not asked to blog about this dish or the event. The views and opinions expressed here are my own.