Tomato & Watermelon Salad | Cruise Scoop

Ingredients

• 5 Each Heirloom Tomatoes
• 1 Each Watermelon
• 1 Each Red Onions
• 2 tsp Chive Chopped
• 1 ½ Cup Burgos Cheese
• 1 Cup Crunchy Oil Cured Olives
• 1 tsp Lime Zested
• 1/2 Cups Mint Leaves Picked
• 2 Cups Ripe Tomatoes, cut into chunks
• 1/2 Cup Garlic, sliced
• 1 tsp Shallot, minced
• 2 tsp Honey
• 6 tsp Sherry Vinegar
• 1 cup Canola Oil
• Salt to taste