Nothing says fresh flavor better than a quick summer chopped salad using farm-fresh ingredients picked that morning.

We were heading to an afternoon BBQ and wanted to bring something easy but delicious … and so this salad was born.

Variations of this could include adding some feta cheese, or using cilantro/lime combo instead of basil/lemon combo for more of a salsa feel. Anyway you chop it you will be so happy you did. If you are lucky enough to have leftovers, refrigerate and enjoy over several days with the flavors intensifying in a very pleasing way.

Ingredients (party-sized to fit half a watermelon shell, adjust as needed – this is a very forgiving recipe):

4-5 large Ripe Tomato
5-6 Pickling Cucumbers
10 Small Radishes
Basil bunch
Can of Pink Beans (or kidney beans, chickpeas)
Olive oil (quarter-cup or more to taste)
White balsamic vinegar (quarter-cup or more to taste)
Juice of half a lemon
Salt and Pepper to taste (we used 1/4 teaspoon of both as a starting point)
Watermelon shell (for easy serving at a party)

Step 1:
Wash veggies well including the basil (which you can blot or spin dry).

Step 2:
Chop, chop, chop … tomatoes, cucumbers into chunky bite sized pieces. Trim and slice thin pieces of radish.  Combine in a big bowl using care to not lose the tomato liquid from chopping (so much flavor there).

Step 3:
Remove basil leaves from stems then using a scissors to cut the basil into strips and add to veggies in the bowl.

Step 4:
Rinse canned beans to reduce starch, drain and add to chopped veggies. Mix well to distribute.

Step 5:
Make the dressing by mixing oil, vinegar, lemon juice, salt and pepper to taste.  We started with 1/4 teaspoon salt and pepper and adjusted after 10 minutes to taste adding more as needed.  If you need more vinegar or oil add it but as this salad sits more juice is released from the tomatoes.

Step 6:
Transfer veggie salad to hollowed watermelon half (and if you are adventurous you can even add some of the watermelon to the salad)