Franklin Co-op Farm Watermelon & Cherry Tomato Salad Recipe

Prepare the Watermelon and Tomatoes

Cut the watermelon into bite-sized cubes and halve the cherry tomatoes. Place both in a large salad bowl.

Add Fresh Basil

Tear the fresh basil leaves and add them to the bowl with the watermelon and tomatoes. Mix gently to combine.

Make the Croutons

In a skillet over medium heat, melt the stick of butter until it starts to foam. Continue cooking until the butter turns golden brown and gives off a nutty aroma, about 5-7 minutes.

Toast the Bread

Cut the bread into cubes. Once the butter is brown, add the bread cubes to the skillet. Toss to coat the bread in the brown butter. Cook for about 3-5 minutes, stirring occasionally, until the croutons are golden and crispy.

Set Aside

Remove the croutons from the skillet and let them cool on a paper towel-lined plate.

Mix the Vinaigrette

In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until well combined.

Combine Everything

Drizzle the lime vinaigrette over the watermelon and cherry tomato mixture. Toss gently to coat all ingredients.

Add Croutons

Top the salad with the brown butter croutons just before serving to maintain their crunch.

Serve

Serve immediately and enjoy your refreshing watermelon and cherry tomato salad!