Melon and Heirloom Tomato Salad
melon, tomatoes, walnut
c/375g diced melon
1 – 1 ½” pieces
lb/325g small heirloom tomatoes
c/10g basil leaves
c/75g walnut halves
c/120ml balsamic vinegar
2 tbs balsamic glaze
In a small sauce pan on low heat, reduce balsamic vinegar by ¾ until it lightly coats a spoon (it will get thicker as it cools).
Coarsely chop walnuts and set aside. Chiffon basil leaves into ribbons.
Cut tomatoes into ¼’s or 1/8ths depending on size. They should be about the same size as the melon pieces.
Toss all ingredients and serve.
I recommend adding a bit of ricotta to the salad if you are looking for something a little heartier - or just because!