Grilled Watermelon & Tomato Salad
Grilled Watermelon & Tomato Salad
Directions
- Toss watermelon with two tablespoons of olive oil.
- Cook watermelon on high heat area of grill to just get char marks. Remove from grill and place in a stainless-steel bowl to cool.
- Add tomatoes, basil, arugula, vinegar, salt, pepper, and olive oil to bowl with watermelon. Toss gently to combine.
- Portion and serve in a chilled bowl or salad plate. Portion micro greens and feta over the top of salads for garnish.
Ingredients
- 4 cups Peak Fresh Produce® seedless watermelon, cut large dice
- 4 cups Peak Fresh Produce® Tomato(es), Roma , cut into wedges
- 4 cups Peak Fresh Produce® Tomato(es), Cherry, golden, cut into wedges
- 2 oz Peak Fresh Produce® Arugula
- 1/4 cup Roma® Cheese, Feta, crumbled
- 2 tbsp Peak Fresh Produce® Basil, chopped
- 1/4 cup micro greens, for garnish
- 1/4 cup Piancone® balsamic vinegar
- 1/2 cup Piancone Epicureo® unfiltered extra virgin olive oil, + 2 tbsp
- 1/4 tsp salt, sea
- 1/4 tsp Roma® Black Pepper, Ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
