Put the sliced shallot in a small bowl with the lemon juice or red wine vinegar and set aside to macerate for 10-15 minutes.
Combine the strawberries, watermelon, chilli (if using) and herbs in a large bowl with the shallots in their juices, 3 tablespoons of the olive oil, with ½ teaspoon of salt and pepper to taste.
Break the cheese into bite-sized chunks and add to the salad before drizzling over the leftover olive oil and remaining salt to taste.
1 comment
Would it be better if the
watermelon
and strawberry salad was eaten cold?