{"id":33082,"date":"2015-09-23T18:11:03","date_gmt":"2015-09-23T22:11:03","guid":{"rendered":"http:\/\/wanderlust.com\/?p=33082"},"modified":"2015-09-23T20:24:19","modified_gmt":"2015-09-24T00:24:19","slug":"recipe-heirloom-tomato-and-watermelon-salad","status":"publish","type":"post","link":"https:\/\/wanderlust.com\/es\/journal\/recipe-heirloom-tomato-and-watermelon-salad\/","title":{"rendered":"Recipe: Heirloom Tomato and Watermelon Salad"},"content":{"rendered":"

This recipe is part of a\u00a0new series,\u00a0From the Wanderlust Kitchen<\/a><\/strong>, celebrating real, good food. Receive a digital cookbook of this season’s recipes by\u00a0signing up here<\/a>.<\/em><\/p>\n

\u2022\u2022\u2022<\/p>\n

Looking to highlight nature’s bounty? This salad recipe is bright, flavorful, and beautifully simple. It really allows the quality of the ingredients to shine through.<\/p>\n

“Heirloom tomatoes are so good and this is a really nice way of showcasing just how tasty they are,” says Wanderlust Hollywood<\/a> executive chef Seamus Mullen.<\/p>\n

Heirloom Tomato and Watermelon Salad<\/h3>\n

Are you trying this recipe at home? Let us know with #WanderlustKitchen.<\/em><\/p>\n

INGREDIENTS<\/b><\/p>\n

2 cups mixed heirloom tomatoes, cut into 1\u201d irregular pieces
\n1 cup watermelon chunks, cut into 1\u201d pieces
\n2 tbsp toasted pecans
\n1 oz burrata*
\n2 tbsp Garlic chives, minced
\nBasil
\nMint
\n2 oz Meyer lemon<\/a> vinaigrette (recipe below)
\nSalt and pepper to taste
\nExtra virgin olive oil<\/p>\n

*Want to make it vegan? Skip the burrata.<\/em><\/p>\n

For the Meyer Lemon Vinaigrette:<\/b><\/p>\n

50 g Meyer lemon<\/a> juice
\n50 g champagne vinegar
\n1 tbsp honey
\n1 tbsp Dijon
\n1\/4 clove garlic, grated
\n1 pinch pepper blend
\nMaldon salt
\nZest of one Meyer lemon<\/a>
\n200 g arbequina olive oil<\/p>\n

DIRECTIONS<\/strong><\/p>\n

To make the salad, combine all ingredients except burrata and vinaigrette. Season with salt and pepper, then toss with the vinaigrette (directions below) and plate in an oval bowl. Finish with a chunk of burrata seasoned with Maldon salt and extra virgin olive oil.<\/p>\n

To make the dressing, combine all ingredients except olive oil\u00a0in blender. Process until smooth then drizzle in olive oil.<\/p>\n

Makes 1 serving\u00a0<\/em><\/p>\n

Photo by\u00a0Courtney Smith<\/em><\/p>\n

\u2022\u2022\u2022<\/p>\n

Hungry for more from\u00a0the Wanderlust Kitchen?<\/h3>\n

Sign up for seasonal recipes, digital cookbooks, and inspiring interviews.\u00a0<\/em><\/p>\n\r\n