Tomato Watermelon Salad

Today was very wet. The rains hammered down, acorns bounced off my tin roof, and the winds rattled the windows. C and I pulled the blinds, poured a drink, and made this dinner to share.

This recipe is one to inspire, rather than strictly adhere to. One that you can prepare at a relaxed pace, and, even then, you'll have dinner ready in 10 minutes.

We chopped up some juicy watermelon, a few locally-grown tomatoes, and sprinkled over some Ile de France chevre, a chiffonade of basil, and a pinch of salt. The simplicity of beautiful ingredients made this one for the permanent rotation of dinner salads. Each bite was salty-sweet and clean. A soothing end to the day.

Tomato Watermelon Salad
(makes enough for two)

1 1/2 cups watermelon cubes (can be red or yellow watermelon)
1 cup tomato wedges
pinch of salt
1 - 2 oz. chevre, crumbled
2 basil leaves, sliced thinly or torn

Combine all ingredients in a pretty salad bowl. Serve at room temperature.