Watermelon, Tomato and Arugula salad

Watermelon, Tomato and Arugula salad

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Watermelon, Tomato and Arugula salad

Serves 4

 

For the Salad:

4-6 oz.                   Baby Arugula

1ea.                       Small red or Vidalia onion, sliced thin

1 small                  Seedless Watermelon, red or yellow if ripe, cut into triangles

1 pint                     Mixed vine ripe, cherry, grape tomatoes (must be ripe)

6 oz.                       Feta cheese, cubed

4 oz.                       Pitted kalamata olives, cut in half

1 ea.                      Cucumber sliced, seeds removed

3 ea.                      Red radish, sliced thin

6 leaves                Fresh mint, chiffonade

To taste                Salt and fresh ground pepper

 

For the Champagne Vinaigrette:

1 Tab.                    Minced shallot

¼ cup                    Champagne vinegar

½ cup                    Extra virgin olive oil

To taste                Salt and fresh ground pepper

 

Whip altogether

 

For the Balsamic Reduction:

 1.5 cups               Balsamic vinegar

3 Tab.                    Sugar

 

Combine sugar and vinegar bring to a boil, reduce heat and simmer for 10 – 15 minutes or until syrupy. Be careful, it will burn if reduced too much.  As it cools it will thicken some more.  Cool completely before use.

 

To assemble the salad:

In a stainless steel bowl, combine all the salad ingredients and drizzle with the champagne vinaigrette season with salt and pepper, set aside.  With a spoon or squeeze bottle drizzle some balsamic reduction on a plate in a decorative pattern.  Pile the salad on top of the reduction, and sprinkle with some more mint if desired.

 

Note: Add any grilled protein such as shrimp, chicken, or fish to make a great entrée salad.

Gregg McCarthy

>> Executive Chef/Partner

>> The Grand Marlin

>> 400 Pensacola Beach Boulevard

>> Pensacola Beach, FL

>> 850.677.9153

>> gmccarthy@thegrandmarlin.com

 

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