Food Adventures {A summer night and Tomato and Watermelon Salad}

Being outside when the seasons start to change has always been something that's just My Cup of Te.

Whether it is Winter thawing into spring or Summer fading into Fall, I can't fill my lungs with enough delicious FRESH air.

With tonight's lows dropping into the 60's (yippee!), I'm calling it a summer night that demands a cookout, refreshing WHITES,and the best of summer's in-season harvest.

I salivated over this recipe one morning last week and somehow managed with sleepy eyes to quickly JOT it down before rushing off to start my day.  Tonight... It will be on my plate! 

Tomato and Watermelon Salad
3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
Juice of 1 lime
2 shallots, thinly sliced
1 jalapeno, thinly sliced
1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
1/4 teaspoon coriander seed
3 tablespoons extra virgin olive oil
3 tablespoons aged balsamic vinegar
1/2 cup goat cheese, crumbled
Kosher salt and freshly ground black pepper

Chop, toss, and enjoy! 

{Note: It's impossible for me not to make recipes more My Cup of Te so the recipe above is a combination Marcus Samuelsson and Epicurious}