by cucinettaNYC
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cucinettaNYC's Notes:
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1
baby seedless watermelon, cut into 1 inch rounds
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1 tablespoon
orange zest
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1 tablespoon
good quality fruity olive oil, plus more to drizzle
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2 cups
assorted heirloom tomatoes - various colors and shapes
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3 ounces
crumbled Greek feta
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salt and pepper to taste
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10
mint leaves, cut into chiffonade strips
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Place orange zest in 1 tablespoon of olive oil and let it infuse.
Ask the hotline about this step!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.
Ask the hotline about this step!Cut tomatoes into chunks and place in bowl and add zest with olive oil and salt and pepper to taste.
Ask the hotline about this step!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.
Ask the hotline about this step!I 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 !
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
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!