by cucinettaNYC
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cucinettaNYC's Notes:
Expand1 baby seedless watermelon, cut into 1 inch rounds Ask a question about this ingredient
1 tablespoon orange zest Ask a question about this ingredient
1 tablespoon good quality fruity olive oil, plus more to drizzle Ask a question about this ingredient
2 cups assorted heirloom tomatoes - various colors and shapes Ask a question about this ingredient
3 ounces crumbled Greek feta Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
10 mint leaves, cut into chiffonade strips Ask a question about this ingredient
Place orange zest in 1 tablespoon of olive oil and let it infuse.
Ask a question about this stepNext, 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.
Ask a question about this stepCut tomatoes into chunks and place in bowl and add zest with olive oil and salt and pepper to taste.
Ask a question about this stepTo 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.
Ask a question about this stepI added a squeeze of lemon juice and a couple of handsfuls of blueberries, and it's a perfect 4th of July salad!
Thanks so much!
I can't get enough of your dishes, cucinettaNYC!
Thank you so much alittleofthisalittleofthat (btw, love your name). You are too kind!
What a great use for watermelon. I am going to try it this weekend!
Thank you, kotyk, let me know how it goes!
A great bouquet of flavors skillfully composed. going to the garden for some mint!
Yes, the mint is a wonderful addition. Fresh from the garden is even better!
Yikes, I hope my answer is not too late. It really depends on the tomato. If you choose larger heirlooms, you could probably use 2 (since it is only 1/3 cup per serving and heirlooms can be quite large.) I typically get 1 medium sized cherokee and 3-4 smaller green zebras which I quarter. Hope this helps.
This sounds great. I am heading to my local green market. I was wondering approximately how many tomatoes yields 2 cups for the recipe? I can't wait to make this today .. maybe even for lunch. I can never delay gratification. ;)
Sorry - see my comment above. Let me know it turns out.
I made this for company last night and they raved about it and made such a fuss. I loved how these delicious summer flavors went so well together. It was an unexpected pairing, but just goes to show that you shouldn't judge it until you've tried it. I can't wait to try CucinettaNYC's peach and heirloom tomato salad next. This chick knows what she's doing. Simple, flavorful, seasonal and delicious!
Thank you!
Wow...I had this at a local St Helena restaurant last night...they used burrata instead of feta (is burrata the new feta?) and it was gorgeous...pink and red and so cool!
Yum! If you like burrata, you should look at my "No CooK" Tomato Sauce recipe. I think burrata is divine !
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Delicious and beautiful! Perfect summertime recipe to bring to a party. I served it with pan sauteed hog snapper and Amanda's Summer Squash Gratin with Salsa Verde and Gruyere. Big hit at my house!