Heirloom tomato season is upon us and I always strive to eat what’s in season, for three reasons: Produce has the most nutrients when freshly picked, it’s in abundance at farmer’s markets and grocery stores and usually, it’s at its lowest price point.
What to do with all these “discolored”, yet beneficial tomatoes? Today at OBC Eats I am creating a tomato, cucumber, watermelon, mint dish. If your mouth isn’t already watering, I topped it with local feta cheese, and paired it with a lightly seasoned chicken breast for the perfect mid-day meal.
Tomato, Watermelon & Feta Salad: * Try to use organic and local ingredients when possible.
Serves 3-4 people
3 large heirloom tomatoes (I always try to pick 3 different colored ones)
15 mint leaves- chopped
¼ a watermelon
1 block of feta cheese
2 TBSP olive oil
1 lb. grilled chicken breast, seasoned with lemon and basil
Salt and pepper to taste
1: Chop tomatoes and cucumbers and toss into a large bowl.
2: Dice up watermelon and mint leaves and add to the bowl.
3: Drizzle in olive oil, salt and pepper, while mixing everything together. (Be careful not to squish the tomatoes!)
4: Sprinkle the feta cheese on top and serve the grilled chicken on the side.