Ingredients:

• 1 lb red seedless watermelon
• 1 lb tomatoes
• ½ oz fresh basil
• 1 bunch fresh tarragon
• 3 fresh oregano or marjoram sprigs
• 1 Tbsp coarse sea salt
• 1 Tbsp black pepper
• ½ cup extra-virgin olive oil
• 1/3 cup balsamic vinegar
• 6 oz fresh goat cheese crumbled

Directions:

1. Preheat grill to high. Slice watermelon into 1 inch thick slices and place on oiled grates. Grill uncovered, to create light grill marks, about 1 minute each side. Chill watermelon until ready to use.
2. Cut tomatoes into 1 inch pieces, and place in a large bowl.
3. Tear basil leaves and add to tomatoes. Pick tarragon and oregano leaves from stems. Add leaves to tomatoes and basil, discard stems.
4. Cut cooled watermelon into 1 inch pieces, add to tomato-herb mixture. Sprinkle with sea salt and black pepper. Drizzle with oil and balsamic vinegar or your favorite balsamic vinaigrette. Toss to evenly coat and top with crumbled goat cheese.