This light, refreshing, and exceedingly tasty salad was inspired by my friend Geoffrey Zakarian, chef and owner at the fabulous Manhattan restaurant, ­Town.

Ingredients

• 1/2 red and/or yellow seedless watermelon (about 4 pounds), cut into1­-­inch ­cubes
• 30 red and/or yellow cherry tomatoes, ­halved
• 10 small basil leaves from the center of the ­sprig
• 1/4 cup balsamic ­vinegar
• 1/2 cup olive ­oil
• Coarse sea salt and freshly ground black pepper, to ­taste

Instructions

1. Combine the watermelon, tomatoes, and basil in a large serving ­bowl.

2. Place the vinegar in a small mixing bowl, whisk in the oil, add the mixture to the salad, and toss well. Season with salt and ­pepper, and serve either chilled or at room ­temperature.

Other Salad Recipes

Bean and Red Onion Salad
Bulgur Mint Salad
Caprese Salad
Crab Cocktail Salad
Cucumber, Tomato, and Feta Salad
Frisée with Croutons & Bacon
Grilled Salmon Salad
Scallops and Grapefruit Salad