Author Notes
This recipe pairs up two of summers favorite fruits- watermelon and tomatoes in a modern style caprese salad. The sweet watermelon paired with the more earthy favored tomato is amazing with the creamy tartness of the goats cheese and the zingy lemon truffle dressing. And talk about colorful! I had a variation on this recipe in a restaurant and have done my best to recreate it at home. It also works really well as a light nibble with drinks- on a skewer although I swap the heirlooms for yellow cherry tomatoes and the goats cheese for feta because they hold up better. —Londonfoodieny
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Ingredients
- for the vinaigrette
-
1
zest of a lemon
-
4 tablespoons
lemon juice
-
1 1/2 teaspoons
reduced sodium soy sauce
-
1 teaspoon
sugar
-
1/2 cup
canola oil
-
4 teaspoons
white truffle oil
- For the salad
-
4 pounds
wedge of watermelon (weight with rind on)
-
1 1/2 pounds
heirloom tomatoes
-
4 ounces
log soft goats cheese
-
1/2 bunch
(small bunch) thai basil, leaves picked
Directions
-
Make the dressing by placing all of the ingredients into a jar. Secure the lid firmly and shake vigorously for 10 seconds. Taste for seasoning.
-
For the salad. Cut the rind off of the watermelon and cut the flesh into rough chunks or cubes. I like to cut into triangles about an inch thick and 2 inches in length.
-
Core the tomatoes and cut into rough chunks or slices similar in size to that of the watermelon. Intersperse the watermelon and tomatoes on a large flat plate.
-
Crumble over the goats cheese and spoon over half of the dressing. Sprinkle with the Thai basil (or regular basil or mint would work) and serve with the remaining dressing on the side.
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