Lisa Sieczka's Notes:
5-6 Large Tomatoes (heirloom, beefsteak, salad, etc), cubed Ask a question about this ingredient
1/4-1/2 Watermelon, cubed Ask a question about this ingredient
2 Cucumbers, cubed Ask a question about this ingredient
6 ounces white beans (northern) Ask a question about this ingredient
1/4-1/2 Red Onion (optional) Ask a question about this ingredient
10-20 Basil Leaves, torn or lightly chopped Ask a question about this ingredient
1/4 cup Walnuts, halved or lightly chopped Ask a question about this ingredient
1/4 cup Extra Virgin Olive Oil Ask a question about this ingredient
1/8 cup Balsamic Vinegrette Ask a question about this ingredient
3-4 tablespoons Lemon juice Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Combine all salad ingredients in large bowl and toss.
Ask a question about this stepCombine dressing ingredients in a small bowl and whisk until emulsified.
Ask a question about this stepPour dressing over salad (to taste).
Ask a question about this stepRefridgerate 1 hour for best results.
Ask a question about this step
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
