Watermelon and Tomato Salad with White Balsamic Vinaigrette

Serves: 4


1 Tbsp Flying Olive White Balsamic Vinegar such as Honey Ginger, Grapefruit, Peach, Sicilian Lemon, Gravenstein Apple, Cranberry Pear, Pomegranate-Quince, or Cascadian Wild Raspberry

1 Tbsp Flying Olive Blood Orange, Persian Lime, or Lemon Extra Virgin Olive Oil

¼ tsp kosher salt

¼ tsp black pepper

12 ozs (about 4 thinly sliced pieces) seedless watermelon, cut into triangles

1 cup halved (top to bottom) cherry tomatoes, a variety of colors, if available

1 cup arugula, torn into bite-sized pieces

¼ cup thin, vertically sliced red or mild, sweet onion

¼ cup fresh mint leaves, torn

1 oz Pecorino Romano cheese, grated or shaved, if desired


Whisk together or shake in a jar with a lid, the Flying Olive White Balsamic Vinegar of Choice, the Flying Olive Extra Virgin of Choice, salt, and pepper. Set aside.

Add the watermelon, tomatoes, arugula, onion, and mint. Toss very gently. Right before serving, add the vinaigrette from the jar. Toss lightly again. Add the cheese, if desired, to garnish. Serve.

Inspired by a recipe in Cooking Light Magazine, August, 2017

Submitted by Barb L.