Sweet juicy watermelon and heirloom tomatoes make the perfect pair. Pops of flavor from Sherry vinegar, toasted pine nuts, and fresh mint complete the dish. This oil-free vegan salad is summer, pure and simple.
4cupscubed watermelonabout ½ a small, seedless watermelon
2medium heirloom tomatoescubed
2teaspoonsSherry vinegar
2tablespoonsfresh minttorn
Salt and pepperto taste
Instructions
To toast the pine nuts: Place the pine nuts on a baking pan. Toast in a 350F oven for 4-5 minutes, until golden brown and aromatic. Remove from the oven and let cool. You can also toast the pine nuts on the stove top. Place them in a small, dry pan (no oil needed). Toast over medium heat 4-5 minutes, until golden brown and aromatic, stirring every 1-2 minutes. Remove from the heat and let cool.
To make the Oil-Free, Vegan Watermelon Heirloom Tomato Salad (Oil-Free, Vegan): In a medium bowl, combine all ingredients. Season, to taste, with salt and pepper. Gently toss, using your hands. Enjoy!