Heirloom Tomato and Watermelon Salad with
Arugula, Mint, Basil and Ricotta Salad
Serves 6-8 as a side salad
This recipe was a Taste of Sonoma Perfect Pairing with the Everett Ridge dry Rosé wine.
Don’t be surprised that tomatoes and watermelon work well together—the sweetness plays off the acidity for a lovely flavor combination. Add bits of tangy cheese, pungent herbs and peppery greens to round it out.
¼ cup VIVO vinegar, or other good quality red wine vinegar
1 tsp kosher salt
¼ tsp freshly ground black pepper
½ cup good quality extra virgin olive oil
2 lbs. heirloom tomatoes, mixed colors, cut into bite-sized pieces
1 small watermelon, red or yellow, cut into bite-sized pieces
1 bunch fresh basil, julienne
1 bunch fresh mint, julienne
4 oz. ricotta salata cheese, crumbled
8 oz. arugula
To make the vinaigrette, combine the vinegar, salt and pepper in a medium bowl to blend. Gradually whisk in the oil to blend well. Set aside. (The vinaigrette can be made up to 1 week ahead. Store it in a tightly-sealed jar and refrigerate. Let the vinaigrette stand at room temperature until the olive oil liquefies, about 20 minutes, before shaking to blend.)
To make the salad, toss the tomatoes, watermelon, mint, basil and cheese in a large bowl with enough vinaigrette to lightly coat. Serve immediately.
For a more elegant presentation, slice the tomatoes into rounds and the watermelon into triangles the same thickness as the tomatoes. Layer the tomato and watermelon slices (like a "Napolean") with julienned basil and mint leaves, drizzle with dressing and sprinkle with cheese. Serve.
