By Liza Huber In the summer, tomatoes are rich in color and flavor while watermelon is deliciously sweet. Add in a touch of basil, and you have a wonderful salad your whole family will love! Ingredients (serves 4)
1/2 lb of baby heirloom tomatoes (about 2 containers) ? washed, cut the larger ones in half. 2 cups of chopped watermelon ? remove seeds. 1 tablespoon basil ? washed and julienned (sliced into thin strips) 2 tablespoons of Balsamic Vinegar 4 tablespoons Extra Virgin Olive Oil 1/2 teaspoon Kosher or coarse grain sea salt To see the full recipe at New York Family Magazine [click here. ](