Rocking the Summer Heat at 30 Rock

Watermelon Salad with Heirloom Tomatoes and Feta

Serves 2

I first had this salad at the outdoor café at 30 Rockefeller Plaza in NYC.  It was a blistering hot day in the city and my husband and I needed to find some respite…what better place than fountain side at the Plaza.

When I first saw the description of this salad, I thought, “What?!...watermelon and tomatoes…bwerk…!”  But it was hot and this looked like the most refreshing thing on the menu. Despite my trepidations, I ordered it along with a glass of chilled Rose’…everything tastes better with Rose’ in the summer…and dear readers…I was hooked.

So with a tip of my sun hat, here’s my take on that juicy, juxtaposition of savory and sweet!

Ingredients

3 cups diced, seedless watermelon (1/2 inch cubes); you can use any of the beautiful colored watermelon varieties

1 cup diced honeydew melon (1/2 cubes)

2 cups heirloom tomatoes; I use a variety of cherry, grape and smaller sized tomatoes, cut into ½ inch pieces

1 cup Feta Cheese, cubed (1/2 inch dice)

1 cup fresh basil leaves, torn

½ cup mint leaves, torn

2 tsp. aged balsamic vinegar

Dressing:

¼ cup fresh lime juice

¼   cup olive oil

1 tsp. honey (optional)

½  tsp. sea salt

½ tsp.. freshly cracked black pepper, medium coarse grind

In a measuring cup, mix the lime juice, salt and pepper until salt dissolves.  Whisk in the oil until well incorporated.

Method

I like to serve this as a “composed” or arranged salad on chilled salad plates.

Divide each of the salad ingredients into two equal portions.

Working from one side of the plate to the other, arrange the cubed watermelon first, then honeydew,  followed by each of the varieties of diced tomatoes and finishing with the feta cheese.

Sprinkle half the basil and mint over the top of the composed fruit and cheese.

Drizzle each serving  with 1-2 tablespoons of the lime dressing.

Finish off the dish by dotting the plate with 1 tsp. of balsamic vinegar.

Sprinkle with a pinch of coarse sea salt, if desired

Garnish with a mint sprig.

To make this a meal, consider serving brochettes of grilled shrimp, or a piece of seared black cod, roasted salmon or grilled turkey tenderloin!

Wine selection: 

2010 Chandon Sparkling Rose’….well chilled!

Bon appétit !