Now that Labor Day is here (happy Labor Day, by the way), do you find yourself desperately clinging to summer as it slips by? I know I do. So to celebrate the holiday and the lack of school/work, and, of course, to pretend that summer is still in full swing, I made a salad. A watermelon salad. Because what says summer more than watermelon?
My sister made a version of this salad a few years ago when she had a dinner party at her apartment. For the most part, I really only remember it being delicious and involving watermelon and tomatoes. So I went with that vague memory and came up with something that seemed to work well.
I used red wine vinegar here, but you could easily substitute balsamic instead. In fact, if I had any balsamic, I would probably use that. But sadly, DC doesn’t seem to have any kosher balsamic vinegar, so I’m still waiting on a care package to replace my stash (hint hint, Mom).
Also, I like the combination of feta cheese and red wine vinegar, but I’ve seen watermelon salad recipes out there that use goat cheese, so I highly recommend experimenting in that direction as well.
Watermelon Tomato Salad
Salt and pepper to taste
*My preference for vinaigrettes tends to err on the side of more acidic, so I normally do a 1:1 ratio of vinegar to oil. I think the technically correct proportion is more like 1:3, so feel free to adjust as you like. Just know that you’ve been warned.