This week’s recipe is featuring two of the summer’s top offerings, watermelon and tomatoes, as well as local goat cheese from Noble Springs Dairy.
It’s delicious and it couldn’t be easier to make. Pick up a loaf of sourdough bread from Lucy’s Kitchen and toast off a few slices to serve alongside for a perfect summer lunch.
The Franklin Farmers Market is bursting with fresh watermelons and tomatoes right now. Come out this weekend and explore the market and see all of the different varieties to choose from. Evans Produce, Delvin Farms, Bloomsbury Farm, Paradise Produce, Beaverdam Creek Farm, Kirkview Farm, Colbert Farm and others will have bushels of fresh summer vegetables and melons ready to take home.
Give it a try, and I hope to see you in the Market this Saturday!
Watermelon & Tomato Salad with Local Goat Cheese and Mint
1 small Sugarbaby watermelon (Delvin Farms)
1 pint cherry tomatoes (Beaverdam Creek Farm)
½ small red onion, thinly sliced (Rosecreek Farm)
2 oz. fresh goat cheese (Noble Springs Dairy)
1 tsp. sea salt flakes (I use Maldon)
Black pepper from the mill
1 tbsp. olive oil
½ fresh lime
Cut the watermelon in half and reserve the other half for later. Trim the rind from the melon and pick out the seeds using the tip of a knife. Cut the melon into fork-size pieces and arrange on a large platter.
Cut the cherry tomatoes in half and place around the melon pieces on the platter and add the red onions on top. Crumble the goat cheese over the melon, tomatoes and onions. Tear the mint leaves and scatter over platter, then season with the sea salt flakes and a few turns of the pepper mill.
Drizzle the olive oil and squeeze the half of lime over everything. Chill in the fridge for 30 minutes to let the flavors come together, then serve. Enjoy!