Hierloom Tomatoes and Watermelon Salad

Serves 6

Red Wine Vinaigrette

Red wine vinegar ¼ cup
Kosher salt 1 tsp
Black pepper, ground ¼ tsp
Olive oil, extra virgin ½ cup

Salad

Cucumber 1
Red onion ½
Tomatoes, heirloom 1 lb, large dice
Watermelon 3.5 cups, large dice
Red bell pepper 1, large dice
Cotija cheese 7 oz, ½ inch cubes
Air dried ham 6 oz, julienne
Greens 3 oz
Mint, fresh  

Method

  1. MAKE THE VINAIGRETTE: Whisk the vinegar, salt and pepper in a medium bowl to blend. Gradually whisk in the oil to blend well. Set aside.
  1. MAKE THE SALAD: Cut the cucumber in half lengthwise, then, using a spoon, scrape out the seeds. Cut the cucumber halves crosswise into thin half-moon slices. Using a mandolin, cut the onion into 1-inch-long paper-thin slices. Toss the sliced cucumber, onion, tomatoes, watermelon, bell pepper, cheese, air dried ham, and greens in a large bowl with enough vinaigrette to coat. Garnish with fresh mint. Serve immediately.

 

Recipe the School of Hotel, Culinary Arts and Tourism, Schenectady County Community College