Melon and Heirloom Tomato Salad
Ingredients
- 2 c/375g diced melon 1 – 1 ½” pieces
- ¾ lb/325g small heirloom tomatoes
- ¼ c/10g basil leaves
- ¾ c/75g walnut halves toasted
- ½ c/120ml balsamic vinegar 2 tbs balsamic glaze
Instructions
- 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.
Notes
I recommend adding a bit of ricotta to the salad if you are looking for something a little heartier - or just because!