Tomato and Watermelon Salad

Serves 4

2 lbs mixed heirloom tomatoes

2 cups watermelon cubes

1/4 cup mint leaves

3 tbsp camelina oil

sea salt and coarsely ground black pepper

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Using a sharp knife, core the tomatoes and cut them into a variety of shapes, such as slices, wedges or halves. Combine the tomatoes and the watermelon cubes on a serving platter, scatter over the mint leaves, and drizzle with camelina oil. Season with salt & pepper.

Serve the salad on a platter, family style.