It’s hot. It’s muggy. It’s summer. Who wants to stand over the stove for an hour or two to make a nice risotto? Not me, that’s for doggone sure. Instead, here’s a no-bake, so-simple-a-kid-could-assemble-it dish magnificently suited for a summer weeknight. I first tasted a version of this at Church & State bistro in downtown Los Angeles, and I was hooked.
TOMATO WATERMELON BASIL SALAD
3 pounds or so seedless watermelon, diced
1 package cherry or grape tomatoes, sliced (12 oz. or more)
4-5 sprigs of basil leaves, chopped or chiffonaded
3-4 tablespoons of balsamic vinegar (or other wine/champagne vinegar) to taste
1-2 tablespoons olive oil
Kosher salt to taste
Slice and dice half a seedless watermelon (or an entire “personal size” watermelon, should you have one), chop up a fistful of fresh basil, take a 12 oz. container (or about 1.5 – 2 cups) of cherry or grape tomatoes and slice them in half, add about 3 – 4 tablespoons of balsamic vinegar and 1 -2 tablespoons of olive oil. Toss together in a bowl, allow the dish to chill for half an hour (or not), and have at it. Sprinkle just a tiny bit of kosher salt on each portion before serving.
For an interesting variation on this recipe, substitute chopped mint for basil.