Beefsteak Tomato Salad

• 3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices
• 12 seedless watermelon sticks (3 inch long sticks)
• 8 sticks firm feta cheese (2 inch long sticks)
• 4 tablespoons extra virgin olive oil (good quality)
• 4 tablespoons balsamic vinegar
• basil leaves
• sea salt or herb fleur de sel
• Basil Oil
• 2 cups fresh basil leaves
• 1 cup olive oil
• salt, to taste

1. To prepare Basil Oil: blanch 2 cups basil leaves in boiling water, then immediately place in ice water; drain well.
2. Transfer drained basil to blender; add 1 cup olive oil and salt to taste; process 1 minute or until pureed.
3. Pass through a fine mesh strainer.
4. To prepare the salad, divide tomato slices among four salad plates.
5. Top each with three sticks watermelon and two sticks feta cheese; drizzle with olive oil, balsamic vinegar and some Basil Oil.
6. Garnish with basil leaves; serve salt separately.

beefsteak tomatoes, watermelon sticks, feta cheese, extra virgin olive oil, balsamic vinegar, basil, salt, basil, fresh basil, olive oil, salt

Taken from www.food.com/recipe/beefsteak-tomato-salad-381292 (may not work)