In summer, the tomatoes are rich in color and flavor while the watermelon is deliciously sweet. Add in a touch of basil and you have a wonderful salad your whole family will love!
This crisp and bright tasting salad is an excellent source of vitamin C, vitamin K, vitamin A and disease-fighting flavonoids from the basil.
This recipe is suitable for babies 10-12 months and up, toddlers, big kids and adults. If serving to a 10-12 month old, pulse in a food processor or finely chop with a knife before serving. Always make sure the consistency of your baby's fod is one he can handle.
What you'll need:
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
*Place tomatoes and watermelon into a large mixing bowl or serving platter, add salt and mix well with a spoon.
*Sprinkle chopped basil on top.
*Pour the balsamic vinegar and olive oil into a bowl and mix well with a wire whisk. Drizzle over the tomatoes and watermelon.
*Serve and enjoy.
*Extra can be stored in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer.
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