Watermelon and Heirloom Tomato Salad

Serves 2 as an entree-size salad

• 2 green zebra heirloom tomatoes - washed and cut into wedges
• 1 large mortgage lifter tomato or other red heirloom tomato - washed and cut into wedges
• 1 pint small fry, red currant or other small red tomatoes - rinsed and caps removed if desires
• 1 small watermelon - seeds removed and cut into small wedges or slices - about 8 slices per plate
• 1 8 oz. tub of Sweetgrass Dairy fresh chevre
• 1 small bunch fresh basil - washed and dried and smaller leaves picked and kept whole
• good quality extra virgin olive oil
• sea salt and fresh ground black pepper, to taste
• good quality balsamic vinegar – optional

Arrange watermelon slices on plate as desired to form the base of your salad. Scatter heirloom tomato slices over the watermelon and place smaller tomatoes whole across the plate. Sprinkle basil leaves over the entire plate and add dabs of goat cheese, to taste. Drizzle the plate with a thin stream of extra virgin olive oil and season with salt and pepper. If you want to take this more into the realm of a Caprese salad, you can add a drizzle of balsamic vinegar to the salad. Serve immediately.