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Watermelon and Tomato Salad with Queso Fresco and Sweet Peppers

Watermelon and Tomato Salad with Queso Fresco and Sweet Peppers
Serves 2
Crumbled queso fresco rounds out this salad that pairs sweet, salty, and bright acidic flavors. Omit the country ham for a vegetarian-friendly version.
  1. SWEET PEPPER VINAIGRETTE: (Yields 1½ cups)
  2. 1 roasted red bell pepper, deseeded and minced
  3. 2 tablespoons fresh lemon juice
  4. 2 tablespoons Champagne vinegar
  5. ½ teaspoon parsley, minced
  6. ½ teaspoon kosher salt
  7. ½ cup olive oil
  8. ¼ cup grapeseed oil
  1. 1½ cups diced watermelon
  2. ½ cup sweet pepper vinaigrette
  3. 1 large heirloom tomato, cut into wedges
  4. 8 cherry tomatoes, cut in half
  5. Flaky sea salt
  6. 3 paper-thin slices of country ham
  7. ¼ cup crumbled queso fresco
  8. Fresh chervil for garnish
  1. ►SWEET PEPPER VINAIGRETTE: In a mixing bowl, stir together the red pepper, lemon juice, Champagne vinegar, parsley, and salt. While whisking, slowly pour in both oils. Transfer to a storage container if not using immediately. Vinaigrette can be stored in the refrigerator for up to seven days.
  2. ► SALAD: In a large bowl, toss watermelon with 1 tablespoon of sweet pepper vinaigrette. In a separate bowl, lightly season heirloom tomato and cherry tomatoes with the sea salt.
  3. ►To serve, arrange watermelon on a serving platter and top with tomatoes. Drizzle with remaining sweet pepper vinaigrette. Top with torn slices of country ham, queso fresco crumbles, and chervil leaves.
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