A recipe for Ibicenco watermelon and tomato salad
This watermelon, tomato and goat's cheese salad is one to make when it's too hot to cook. It's light and refreshing, but full of flavour.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Paper towel
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
- black pepper
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