SERIOUSLY SIMPLE: A fresh take on caprese salad
By Diane Rossen Worthington, Tribune Content Agency
on
2 tablespoons fresh basil leaves, finely chopped
1 tablespoon fresh mint leaves, finely chopped
Dressing:
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tablespoon finely chopped chives
Salt and freshly ground black pepper to taste
2 cups mixed greens, such as spring greens, arugula or mache
6 large, ripe beefsteak tomatoes
1. Combine all of the relish ingredients in a medium bowl carefully, making sure to not break the watermelon into smaller pieces. Reserve.
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