• 2 pounds red watermelon, rind removed and cut into 1 1/2-inch chunks, about 4 cups
• 1 pint grape tomatoes, halved
• 1 pint yellow pear tomatoes, halved
• 2 Tbsp olive oil
• 2 Tbsp white balsamic or wine vinegar
• 1/2 tsp sea salt
• Pinch of freshly ground pepper
• 2 Tbsp each chopped fresh basil and fresh mint leaves
• 1/4 cup chopped roasted cashews

Divide watermelon and tomatoes among salad plates. Drizzle each plate with olive oil and vinegar. Season with salt and pepper. Top with the basil, mint, cheese and cashews before serving.