Watermelon And Heirloom Tomato Salad
- 1 baby seedless watermelon, cut into 1 inch rounds
- 1 tablespoon orange zest
- 1 tablespoon good quality fruity olive oil, plus more to drizzle
- 2 cups assorted heirloom tomatoes - various colors and shapes
- 3 ounces crumbled Greek feta
- salt and pepper to taste
- 10 mint leaves, cut into chiffonade strips
- Place orange zest in 1 tablespoon of olive oil and let it infuse.
- Next, using a 3 inch cookie/biscuit cutter, cut out 6 rounds from the watermelon slices. Place rounds in refrigerator to keep cool and crisp. You will have extra watermelon which you can cut up and store for future use.
- Cut tomatoes into chunks and place in bowl and add zest with olive oil and salt and pepper to taste.
- To plate, remove watermelon rounds from refrigerator and place one round on each plate. Top watermelon round with tomatoes (about 1/3 cup per person). Sprinkle feta and mint on top of tomato and watermelon. At this point you may want to drizzle some more oil and serve.
watermelon, orange zest, olive oil, colors, feta, salt, mint
Taken from food52.com/recipes/5870-watermelon-and-heirloom-tomato-salad (may not work)