To the uninitiated, the Italian pairing of melon and prosciutto could sound odd. But anybody who tries it learns the candy fruit combines with salty richness right into a deceptively easy complete higher than the sum of its elements.
For the peak of summer time, we stored that lesson in thoughts as we riffed on the savory-sweet basic in our guide “COOKish,” which limits recipes to simply six elements with out sacrificing taste. A base of watermelon plus savory contemporary tomato provides a cooling, vibrantly coloured salad that comes collectively in simply minutes.
To hold the dish vegetarian, we skip the cured meat in favor of goat or feta cheese, the richness of which balances the candy fruit. We mood the pungency of savory shallot with a brief soak in white balsamic vinegar, and contemporary basil (or mint) provides coloration and natural notes.
Don’t neglect to salt the melon and tomato first in a colander. This step pulls out extra liquid, which retains the salad from turning soggy.
Tomato and watermelon salad with basil and goat cheese
Start to complete: half-hour
Servings: 4
Ingredients:
2 cups (about 8 ounces) 1-inch cubes watermelon OR honeydew
2 kilos ripe tomatoes, cored and reduce into tough 1-inch chunks
Kosher salt and floor black pepper
¼ cup white balsamic vinegar
1 medium shallot, sliced into skinny rings
1 cup flippantly packed contemporary basil OR mint, torn if giant
Extra-virgin olive oil, to serve
2 ounces contemporary goat cheese OR feta cheese, crumbled (½ cup)
Directions:
In a colander, toss the melon and tomatoes with ½ teaspoon salt; put aside. In a big bowl mix the vinegar and shallot, then let stand for 10 minutes. Pour off and discard the vinegar, then add the melon-tomato combination and basil to the bowl. Drizzle with oil and toss, then season with salt and pepper. Transfer to a serving bowl and prime with cheese.
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