Watermelon Tomato Caprese Salad with Mint Pesto

Recipe By DEBORAH ADAMS

SERVES: 8-9 (APPETIZER) or 4-5 (LIGHT MEAL)

Ingredients

Mint Pesto

• 1⁄3 cup sliced toasted almonds
• 2 cups packed mint leaves, rough stems removed
• 1 cup packed parsley, rough stems removed
• 1⁄3 cup olive oil plus ¼ cup water if too thick
• 2 tsp. lemon juice
• ¼ tsp salt
• pinch black pepper

Instructions

1. Put almonds in food processor and pulse a few times, then add mint, parsley, and lemon juice and mix until smooth.
2. Add olive oil to food processor, a little at a time, until incorporated. Add ¼ cup water if too thick to drizzle.
3. Taste for seasoning and add salt or pepper if needed.

Ingredients

Tomato Watermelon Cheese Salad

• 3 Roma tomatoes, cut into 9 slices
• 1 1 inch thick center round slice seedless watermelon, cut into small circles with biscuit cutter (the size of tomatoes and cheese circles)
• 1 (8 oz.) log chevre (goat) cheese, cut into 9 rounds
• handful fresh mint leaves, for garnish
• sea salt and cracked pepper, to taste

Instructions

1. Place watermelon, tomatoes, and cheese on a serving platter, alternating as shown in the picture.
2. Sprinkle with salt and pepper.
3. Drizzle down the center of each row with mint pesto.
4. Adjust the number of rounds according to the number of servings you need. It makes a great light meal with French bread and a Rose’ wine. You can also use it as a side dish. Store in glass jar in refrigerator for up to 5 days or freeze leaving room at top of jar for expansion.