Heirloom Tomato & Watermelon Salad
Olive Oil Marinated French Feta, Fino Verde Basil & Yellow Tomato Vinaigrette
Serves 4
Pair with Kelleher Block 21 Sauvignon Blanc
Ingredients
3 ea. heirloom tomatoes
½ small seedless watermelon
1 ea. 3″ ring mold
1/2 # Valbreso French feta
2 sprigs fino verde basil, leaves removed
½ cu. extra virgin olive oil
Sea salt
For The Vinaigrette:
1 ea. Yellow tomato
¼ cu. Champagne vinegar
¾ cu. Canola oil
Juice from ½ lemon
Salt, sugar and ground white pepper
Method For The Tomatoes And Melon:
Slice the tomatoes into 12 equal portions. Slice the watermelon into slices
as thick as the tomatoes, and punch them out into 8 rounds with the ring
mold cutter.
Method For The Feta:
Crumble the feta and combine it with the extra virgin olive oil and let
marinate at room temperature for an hour.
Method For The Vinaigrette:
Cut the yellow tomato into small, equal pieces and puree them in a food
processor or blender with the combined champagne vinegar, lemon juice and
canola oil. Season to taste with salt, sugar and white pepper and chill.
To Plate:
Arrange the tomatoes and watermelon slices on each plate, seasoning with the sea salt as you go, with 3 tomatoes and 2 watermelon slices per plate, alternating the slices. Spoon 2oz. each of the marinated feta over the tomatoes and watermelon and sauce around the plate with the vinaigrette. Garnish with picked basil.