WATERMELON and TOMATO SALAD

WATERMELON and TOMATO SALAD

2 ½ cups seedless watermelon, in 1­inch cubes or balls (cut over a bowl to catch the juice and reserve it) 

1 ½ cups cherry or grape tomatoes, cut in half 

½ cup finely diced or crumbled Stilton, Gorgonzola, feta, Roquefort or Maytag blue cheese
½ cup minced scallions
Salt 

2 tablespoons extra virgin olive oil

2 tablespoons sherry vinegar
Pinch cayenne 

½ cup cilantro or parsley, roughly chopped

Combine the watermelon, tomato, cheese, scallions and salt in a bowl. Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne.To serve, dress the salad with this mixture and garnish with cilantro. Do not refrigerate and serve within 30 minutes.