Watermelon Tomato Basil Salad

This is a refreshing salad for a hot summer day. 

After I made it the first time from the cookbook recipe, I made some revisions to make it a little less sweet and increase the nutrients.

1/2 small seedless watermelon, cubed
2 pounds grape tomatoes, sliced
1 English cucumber, halved and sliced
3 cups romaine lettuce, chopped
2 tbsp olive oil
1 tbsp champagne vinegar
1/2 cup fresh basil, chopped
Sea salt, ground
Goat cheese, cubed (optional)

Toss the watermelon, tomatoes, cucumbers, olive oil, vinegar and basil together in a large bowl. Season with salt. Place in refrigerator for a few hours. Remove from refrigerator and add goat cheese (if desired) for serving.

Adapted from Against All Grains Celebrations