Tomato Watermelon Salad | Sonoma-Cutrer Vineyards

Ingredients

• 5 c seedless watermelon, cut into 1 inch squares
• 3 large heirloom tomatoes, cored, seeded and cut into large dice
• 1/4 c mint leaves, rolled tightly, then cut crosswise into thin strips (chiffonade)
• 2/3 c feta cheese sliced thinly along with any crumbles
• 2 tbsp olive oil
• 1/4 c golden balsamic vinegar
• Salt
• Freshly ground black pepper
• 1/4 c pine nuts, toasted