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}