This new spin on the classic tomato mozzarella salad is inspired from an East Hampton restaurant, where I enjoyed a version of a tomato and watermelon salad. My adaptation includes crisp cucumber, juicy watermelon, crumbled feta cheese, fresh mint, and basil as a topping.
Pick the freshest, ripe tomatoes you can find. Sometimes I go for slices of heirlooms that are as colorful as they are sweet and delicious. Beefsteak tomatoes are also good here. The tomatoes are the star component, so it’s worth extra time to select the perfectly ripe ones for this recipe.
Arrange mixed greens on a large round platter and lay overlapping tomato slices on top of the greens. The colorful, refreshing and textural pleasing relish is dolloped on top of each tomato slice. You’ll find the red wine vinaigrette just the thing to dress the relish and give it a little extra kick.
Beautiful on a buffet table, this tomato salad variation is a welcome surprise. Make sure to have a couple of large spoons for ease in serving. This is also excellent to serve as a first course on individual salad plates. You’ll want to serve this with some crusty country bread or slices of a French baguette to soak up the tasty juices.
If you prefer, you can substitute tiny balls of fresh mozzarella or crumbled goat cheese for the feta cheese. For a different presentation, you can make these into towers. Place a slice of tomato on the bottom of a salad plate and then a dollop of relish. Repeat one more time.
Summer Tomato Salad With Watermelon, Cucumber, and Feta Relish
Serves 6 to 8
- 1 1/2 cups 1/2-inch diced seedless yellow or red watermelon
- 1 1/2 cups 1/2-inch diced European cucumber
- 3/4 cup crumbled feta cheese
- 2 tablespoons fresh basil leaves, finely chopped
- 1 tablespoon fresh mint leaves, finely chopped
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 2 tablespoons finely chopped chives
- Salt and freshly ground black pepper to taste
- 2 cups mixed greens like spring greens or arugula or mache
- 6 large ripe heirloom or beefsteak tomatoes
In a small bowl, add the red wine vinegar. Whisk in the olive oil and continue whisking until the dressing is blended. Add the chives and season with salt and pepper. Taste for seasoning.
Just before serving. Arrange the mixed greens in the center of a large circular platter. Cut the tomatoes into 1 1/2-inch slices and arrange on a platter in a circular overlapping pattern.
Pour about half of the dressing over the relish and mix to combine. Taste for seasoning. Place a dollop of relish on each tomato slice. Drizzle with remaining dressing and serve immediately.
Make ahead: Relish and dressing may be made up to 2 hours ahead, covered and kept at room temperature. It is best to finish this just before serving.
