A recipe for Ibicenco watermelon and tomato salad | Recipes | Foodism

Ingredients

• ½ red onion, sliced paper thin
• 500g watermelon flesh, cut into chunks
• 4 tomatoes (a combination of red, green, orange and yellow), cut into eighths
• 60g pitted black olives
• Handful basil leaves, cut into ribbons
• 120g soft goat's cheese
• Extra virgin olive oil, for drizzling
• Dash sherry vinegar, to serve
• Salt and black pepper