Author Notes
The sweetness of the watermelon compliments the acidity of the tomatoes and adds a nice textural contrast. I like to use Cherokee purple and small green zebras because of their colors, but I think any variety would look and taste great. The feta cheese provides the perfect salty bite and the orange zest brings out all the flavors. Mint, the perfect summer herb, adds an extra layer of freshness. —cucinettaNYC
Continue After Advertisement
Ingredients
-
1
baby seedless watermelon, cut into 1 inch rounds
-
1 tablespoon
orange zest
-
1 tablespoon
good quality fruity olive oil, plus more to drizzle
-
2 cups
assorted heirloom tomatoes - various colors and shapes
-
3 ounces
crumbled Greek feta
-
salt and pepper to taste
-
10
mint leaves, cut into chiffonade strips
Directions
-
Place orange zest in 1 tablespoon of olive oil and let it infuse.
-
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.
-
Cut tomatoes into chunks and place in bowl and add zest with olive oil and salt and pepper to taste.
-
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.
See what other Food52ers are saying.