Recipe from the files of Gerry Klaskala of Aria
Heirloom Tomato and Watermelon Salad
sheeps milk feta and toasted pumpkin seeds
4 ea. Heirloom Tomatoes, cut into appropriate wedges, halves and dices
1 Tbl. Fresh Basil, coarsely chopped
3 Tbl. Extra Virgin Olive Oil
1 Tbl. Champagne Vinegar
Freshly Milled Black Pepper
1 cup Watermelon, cubed
¼ cup Sheep Milk Feta, crumbled
2 tsp. Toasted Pumpkin Seeds
Basil for garnish
1.) In a bowl combine tomatoes and basil.
2.) Dress with olive oil and champagne vinegar. Season with salt and pepper. Gently stir. Taste for seasoning
3.) Arrange tomatoes on platter. In the same bowl gently toss watermelon and arrange with tomatoes.
4.) Crumble feta ontop of salad. Scatter with pumkin seeds and garnish with fresh basil leaves.