Tomato and Watermelon Salad with Basil and Goat Cheese

Ingredients

• 2 cups (about 8 ounces) 1-inch cubes watermelon OR honeydew
• 2 pounds ripe tomatoes, cored and cut into rough 1-inch chunks
• Kosher salt and ground black pepper
• ¼ cup white balsamic vinegar
• 1 medium shallot, sliced into thin rings
• 1 cup lightly packed fresh basil OR mint, torn if large
• extra-virgin olive oil, to serve
• 2 ounces fresh goat cheese OR feta cheese, crumbled (½ cup)

Instructions

1. In a colander, toss the melon and tomatoes with ½ teaspoon salt; set aside. In a large bowl combine the vinegar and shallot, then let stand for 10 minutes. Pour off and discard the vinegar, then add the melon-tomato mixture and basil. Drizzle with oil and toss, season with salt and pepper, transfer to a serving bowl and top with cheese.