Summer in the North Country is a marvelous thing, but even here it does get hot. And there’s truly no better food on a summer afternoon than watermelon… unless it is watermelon and cucumber, with some ripe tomatoes warm from the garden, a crumble of goat cheese, a few sprigs of fresh basil…
This delightful salad recipe is brought to you from the good folks at Seven Barrels
, purveyors of olive oils and aged Italian balsamics and one of the fabulous Specialty Foods Exhibitors at the Southern Vermont Art and Craft Festival
, starting this Friday (July 31) and happening all weekend at Camelot Village in beautiful Bennington, VT!
1/2 seedless watermelon, cubed
2 ripe red tomatoes, cubed
1 English cucumber, cubed
4 oz goat cheese, crumbled
2 Tbsp basil, chopped
1/2 c arugula, chopped
salt and pepper to taste
1/4 c Prickly Pear Balsamic Vinegar
1 Tbsp Lime Olive Oil
1 Tbsp Basil Olive Oil
In a small bowl, jar, or container, mix the vinegar and oils for the dressing – whisk (or shake, if using a lidded jar or container) well and set aside.
Cube, crumble, and chop salad ingredients and add to a large serving bowl. Lightly toss to mix. Drizzle dressing over the top and gently toss again to coat. Serve immediately and enjoy!