Description
Savor the best of summer produce with this tomato, watermelon, feta salad served with roasted salmon.
Ingredients
Scale
- 1 1/4 cups cherry tomatoes, halved or quartered
- 2 1/2 cups chopped watermelon, seeds removed
- 1/4 cup shredded fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon aged balsamic vinegar
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons crumbled feta
- 1 1/4 to 1 1/2 pound salmon fillet, cut into 4 servings
Instructions
- Make salad. In a medium bowl, toss together the tomatoes, watermelon, basil, olive oil, balsamic vinegar, and a generous pinch each of salt and pepper. Taste and add more vinegar, salt, and pepper as desired. Sprinkle feta over the salad. Set aside.
- Cook salmon. Heat oven to 350 degrees. Season salmon fillets with salt and pepper and place on a foil lined baking sheet. Roast salmon in oven for 15-20 minutes or until salmon is cooked through.
- Serve. To serve, divide salad among 4 serving plates and top with salmon fillets.
